Tomato Rice and Beans

Name: Tomato Rice and Beans
Yield: 2 -4 servings
Ingredients: - 1 medium onion; - 2 tbsp olive oil; - 1 1/2 cups vegetable broth; - 1/4 cup tomato paste; - 1 cup white rice; - 1 can black beans; - Lime juice; - 1 avocado; - 1/3 cup cilantro; - Salt and pepper to taste

User Reviews

0.0

0 reviews

Unrated

Servings
2 -4 servings
Calories
1486 kcal
Course
Appetizer, Lunch
Cuisine
Vegan, gluten-free

Tomato Rice and Beans

Joseph Taylor

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

- 1 medium onion diced
- 2 tbsp olive oil
- 1 1/2 cups vegetable broth
- 1/4 cup tomato paste
- 1 cup white rice I used jasmine but basmati works too
- 1 can black beans rinsed and drained (19 fl oz on can)
- Lime juice to taste, I used about 1 tbsp for the serving in the photo
- 1 avocado diced
- 1/3 cup cilantro chopped
- Salt and pepper to taste

Add to Shopping List

Instructions

Cook onion with olive oil until translucent on a non-stick pan over medium high heat.
Add vegetable broth, rice, and tomato paste and mix until the tomato paste is mixed in and the rice is evenly distributed (it should come to a boil)
Add the drained beans and mix in until even.
Cover and lower heat to a simmer and let cook for 15-20 minutes or until the rice is cooked through. The bottom of the pan will be a little crispy (kind of like paella) but that's the most delicious part!
Fluff with fork. To serve, add avocado, cilantro, lime juice, and top with salt and pepper. I added a little sriracha sauce too because I like things spicy.

Nutrition Information

Show Details

Serving 1g Calories 1486kcal (74%) Carbohydrates 248g (83%) Protein 44g (88%) Fat 32g (49%) Saturated Fat 4g (20%) Sodium 3411mg (142%) Sugar 15g (30%)