Caribbean Rice and Beans
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups dried, red Kidney beans
- 2 cloves garlic cloves
- salt
- 1 bay leaf
- 1 ⅛ cups Basmati rice
- ½ red chili pepper
- ⅔ cup unsweetened Coconut milk
- White pepper
- 1 generous pinch ground Cumin
- 1 Tbsp Lime juice
- cilantro (to garnish)
Product recommendation
Cannot be frozen
Preparation steps
1.
Put the beans into a sieve and rinse with cold water then leave to drain. Peel and lightly crush the garlic. Put the beans, garlic and bay leaf into a pan with approximately 750 ml salted water and cook over a low heat for 50-60 minutes, until soft.
2.
Cook the rice according to the package instructions, then drain. Cut the chilli into thin rings. Put the coconut milk into a pan with the chilli, pepper, cumin and a little salt and briefly bring to the boil.
3.
Drain the cooked beans and remove the garlic and bay leaf. Mix the beans with the still warm rice, coconut milk and lime juice. Season to taste and serve in bowls, garnished with coriander.
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