One-Pot Mexican Kidney Bean and Rice Recipe
One-Pot Mexican Kidney Bean and Rice Recipe
Including fibre-rich red kidney beans in the diet will help lower cholesterol levels and reduce the risk of cardiovascular disease. Try this delicious one-pot dish tonight!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- Olive oil, for cooking
- 2 celery sticks, diced
- 1 red capsicum, diced
- 1 large carrot, diced
- 1 cup basmati rice, rinsed
- 1 tin kidney beans, rinsed
- 1 tin tomatoes
- ½-1 tsp chilli flakes
- ½ tsp ground cumin
- Pinch sea salt & pepper
- 1½ tsp sweet paprika
- 4 cups vegetable stock, plus extra if too dry
- ⅓ cup grated cheese
- Handful fresh coriander, roughly chopped
Method
- In large pot over medium heat, cook onion and garlic in a little olive oil. Add celery, capsicum and carrot and cook for a few minutes.
- Add rice, kidney beans, tomato and spices and cook for further couple of minutes.
- Pour in vegetable stock and cook for 15 mins or until rice is tender. Add extra water if needed.
- Toss through cheese and coriander. Top with extra cheese and coriander to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
