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One-Pot Beans and Rice
Rating:
Created by:
QAST
Cooking time:
45 mins
Prep time:
10 mins
Serves:
8
- Chrissy Buzzard
Category:
Tags:
Ingredients
2tbspolive oil
1brown onion, diced
2garlic cloves, crushed
1tbspsmoked paprika
10gsalt-reduced vegetable stock cube, crushed
2cups water
420gcan of 3/4/5-bean mix, rinsed and drained
400gcan diced tomatoes
1cupdiced carrot and/or mushrooms
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.
Recipe description
Serve with a salad or use as a filling for burritos, burrito bowls or enchiladas. This recipe was created in collaboration with the Grains & Legumes Nutrition Council.
Variations
- Instead of a bean mix, use canned black or red kidney beans.
- Freeze into portions and reheat as required.
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
