Red Beans and Rice
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 22.19 g | (23 %) | ||
| Fat | 5.25 g | (5 %) | ||
| Carbohydrates | 68.65 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.91 g | (56 %) |
more nutritional values
| Vitamin A | 135.76 mg | (16,970 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 7.26 mg | (61 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 321.09 μg | (107 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 5.51 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23.53 mg | (25 %) | ||
| Potassium | 1,393.36 mg | (35 %) | ||
| Calcium | 116.74 mg | (12 %) | ||
| Magnesium | 122.94 mg | (41 %) | ||
| Iron | 6.11 mg | (41 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.74 mg | (34 %) | ||
| Saturated fatty acids | 0.75 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 100 grams Long grain rice
- 400 grams crushed Tomatoes
- 150 milliliters Tomato juice
- 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp ground Cumin
- ½ tsp ground cilantro
- salt
- 2 cans Kidney beans about 400 g (approximately 14 ounces)
- 4 sprigs parsley
- cayenne pepper (to taste)
Preparation steps
1.
Peel and finely chop the onion and garlic. Sauté in the olive oil until translucent. Rinse the rice and add to the pot. Stir in the crushed tomatoes and tomato juice. Season with the oregano, thyme, cumin, coriander and salt. Simmer for 20-25 minutes, stirring occasionally. Drain the kidney beans and add to the pot during the last 5 minutes of cooking.
2.
Rinse the parsley, pat dry, remove the leaves from the stems and finely chop. Season the beans and rice with salt and cayenne pepper to taste. Ladle into bowls and garnish with parsley. Pairs perfectly with tortilla chips.
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