One pot beans and rice
Prep
5 min
Cook
45 min
Serves
6
Skill
Vegetarian
.png?format=webp&width=1376 "One pot beans and rice")
.png?format=webp&width=1376 "One pot beans and rice")
Prep
5 min
Cook
45 min
Serves
6
Skill
This nutritious and flavoursome rice dish uses pantry staples and canned items. It's budget-friendly and can be enjoyed with a side salad or as a filling for burritos or burrito bowls.
Did you know ... canned foods are cheap, delicious pantry staples that can help you meet your daily nutrition goals and veggie intake? In fact, our expert dietitians say that canned foods can be just as good for you - and in some cases even better for you - than their fresh counterparts.
Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!
Did you know ... canned foods are cheap, delicious pantry staples that can help you meet your daily nutrition goals and veggie intake? In fact, our expert dietitians say that canned foods can be just as good for you - and in some cases even better for you - than their fresh counterparts.
Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika
- 1 cup brown rice
- 10g salt reduced vegetable stock cube, crushed
- 2 cups water
- 420g can 3 bean mix, rinsed and drained
- 400g can diced tomatoes
Nutrition per serving
1030 kJ
energy kj
7 g
protein
2 g
saturated fat
5.9 g
dietary fibre
33 g
carbohydrate
4 g
sugars
336 mg
sodium
Method
- Heat oil in a heavy-based saucepan. Add onion and sauté until soft and translucent.
- Add garlic and paprika and sauté a further 1 minute.
- Add rice and cook for 2 minutes, stirring frequently until well coated.
- Add stock cube, 2 cups of water, beans and tomatoes. Bring to a boil, reduce heat and simmer, covered, for 40 minutes or until liquid has absorbed and rice is tender, stirring occasionally.
- Remove from heat and serve.
- 2 tablespoons olive oil
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika
- 1 cup brown rice
- 10g salt reduced vegetable stock cube, crushed
- 2 cups water
- 420g can 3 bean mix, rinsed and drained
- 400g can diced tomatoes
Nutrition per serving
1030 kJ
energy kj
7 g
protein
2 g
saturated fat
5.9 g
dietary fibre
33 g
carbohydrate
4 g
sugars
336 mg
sodium
- Heat oil in a heavy-based saucepan. Add onion and sauté until soft and translucent.
- Add garlic and paprika and sauté a further 1 minute.
- Add rice and cook for 2 minutes, stirring frequently until well coated.
- Add stock cube, 2 cups of water, beans and tomatoes. Bring to a boil, reduce heat and simmer, covered, for 40 minutes or until liquid has absorbed and rice is tender, stirring occasionally.
- Remove from heat and serve.