Spanish Rice and Beans
Ingredients
-
2
tbsp
olive oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
2
tbsp
chili powder
-
2
tsp
ground cumin
-
1
tsp
dried oregano
-
2
cups
brown rice, rinsed and drained
-
1
can
kidney beans, rinsed and drained
-
2
cups
vegetable broth
-
1
large can
diced tomatoes (28 oz)
-
to taste
salt and pepper
-
optional
fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, chili powder, ground cumin, and dried oregano, cooking until the onions soften.
- Stir in the brown rice and fry for an additional 2-3 minutes.
- Add the kidney beans, vegetable broth, diced tomatoes, salt, and pepper, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Allow the rice to simmer for about 30 minutes or until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit for 5 minutes before uncovering, stirring, and serving.
Nutrition Facts (estimated)
Servings
6
Calories
307
Total fat
7g
Total carbohydrates
56g
Total protein
6g
Sodium
369mg
Cholesterol
0mg
You might also like