Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 cup chopped onion
- •1 green bell pepper, chopped
- •2 cloves garlic, minced
- •1 teaspoon salt
- •4 tablespoons tomato paste
- •1 (15.25 ounce) can kidney beans, drained with liquid reserved
- •1 cup uncooked white rice
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
- Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Nutritional Facts
Per 6 servings
- Calories: 258
- Carbohydrate: 49g
- Fat: 3g
- Fiber: 5g
- Protein: 7g
- Sugar: 9g
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