This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.
1 tbsp | olive oil | 15 mL | |
1/2 | onions, finelly chopped | 100 g | |
1 clove | garlic, finelly chopped | ||
1 | green peppers, cut into dices | 150 g | |
1 tsp | ground cumin | 3 g | |
1 tsp | paprika | 3 g | |
1 tsp | dried oregano | 1 g | |
1 cup | basmati rice | 200 g | |
1 tbsp | tomato paste | 18 g | |
2 cups | red beans (canned), or pinto, drained and rinsed | 500 mL | |
2 cups | vegetable broth | 500 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
per 1 serving (160 g)
Amount % Daily Value |
Calories 190 |
Fat 3 g 5 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 130 mg 5 % |
Carbohydrate 34 g 11 % |
Fibre 5 g 19 % |
Sugars 1 g |
Net Carbs 29 g |
Protein 6 g |
Vitamin A 11 % |
Vitamin C 26 % |
Calcium 3 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | ½ |
This is an easy, tasty recipe. I made it for cinco de mayo while we were self isolating due to the corona virus. I will be making it again.
I’ve made this twice now and both times has been a huge hit with friends. Simple, cheap and really tasty