Corgeat 
Rice and Beans
25 min 1441 kcal 2.37€
LunchVegetarianLatin-american
Servings
Ingredients 9
| Ingredient | Quantity |
|---|---|
| Rice 548 kcal0.30€ | 150 g (0.8 cups) |
| Kidney Bean 666 kcal0.60€ | 200 g |
| Onion 40 kcal0.18€ | 100 g (0.7 pieces) |
| Garlic 4 kcal0.02€ | 3 g (1 clove) |
| Olive Oil 133 kcal0.20€ | 15 g (1.2 tbsp) |
| Vegetable Broth 30 kcal0.75€ | 300 g |
| Bell Pepper 16 kcal0.25€ | 50 g (0.3 pieces) |
| Cumin 4 kcal0.02€ | 1 g (0.5 tsp) |
| Cilantro 1 kcal0.05€ | 5 g (1.7 sprigs) |
| Total 1441 kcal2.37€ | 824 g |
Instructions
1
Heat olive oil in a saucepan and sauté onion and garlic until softened
2
Add rice and toast for 1–2 minutes while stirring
3
Stir in cooked beans and vegetable broth, then cover and simmer
4
Cook over low heat until rice is tender and liquid absorbed
5
Mix in optional ingredients like bell pepper, cumin, and cilantro, then serve warm
Meal summary
Prep time
5min
Cook time
20min
Servings
2
Per serving
1.18€
Nutritional values
Calories
1441
720 Per serving
Protein62.1g
Carbohydrates259.9g
Fats18.2g