Spiced rice and red beans
Caribbean Stew Easy
Rice and red beans simmered with onion, garlic, cumin and paprika in vegetable stock. A Caribbean vegetarian plate, hearty and gently spiced. About 35 minutes.
Dietary summary — not verified vegetarian, vegan, gluten, lactose, alcohol, pork · 6 unverified point(s)
- Not verifiedVegetarian, Vegan, Gluten, Lactose, Alcohol, Pork
8 min
Preparation
27 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Cumin
1 tsp
Paprika
1 tsp
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Vegetable stock
600 ml
Red kidney beans
400 g
Preparation steps
1
Slice the onion. Mince the garlic. Drain and rinse the red beans.
2
Heat oil in a saucepan over medium heat. Soften onion and garlic 3 minutes until translucent.
3
Add the rice, beans, cumin, paprika and a pinch of salt. Stir 1 minute to toast the rice.
4
Cover with the vegetable stock. Bring to a boil, then simmer covered 20 minutes until absorbed.
5
Turn off the heat, add pepper and rest covered 5 minutes. Fluff with a fork and serve.
Per serving
412 kcal
Calories
14 g
Protein
67 g
Carbs
7 g
Fat