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Tomato Rice and Beans
Crafted with ease and taste in mind, this recipe is a great choice.
Servings:
2
-4 servings
Calories:
1486 kcal
Course:
Appetizer, Lunch
Cuisine:
Vegan, gluten-free
Ingredients
- onion diced, medium
- olive oil 2 tbsp
- vegetable broth 1.5 cups
- tomato paste 1/4 cup
- white rice I used jasmine but basmati works too, 1 cup
- black beans rinsed and drained (19 fl oz on can, 1 can
- lime juice to taste, I used about 1 tbsp for the serving in the photo
- avocado diced, 1 whole
- cilantro chopped, 1/3 cup
- salt to taste
- black pepper to taste
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.
Cup of Yum
Nutrition Information
Serving
1g
Calories
1486kcal
(74%)
Carbohydrates
248g
(83%)
Protein
44g
(88%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Sodium
3411mg
(142%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 2 -4 servings
Amount Per Serving
Calories 1486
% Daily Value*
| Serving | 1g | |
| Calories | 1486kcal | 74% |
| Carbohydrates | 248g | 83% |
| Protein | 44g | 88% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Sodium | 3411mg | 142% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.