Rice and Red Bean Stew

Rice and Red Bean Stew

Basic Information

• Servings: 4
• Serving Size: 1 bowl (1.5 cups)
• Difficulty: 2
• Budget: 2
• Prep Time: 15
• Cook Time: 40
• Total Time: 55
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Gluten-Free
• Mediterranean
• DASH
• Intermittent Fasting
• Zone
• Flexitarian
• Blue Zones
• Weight Watchers
• SlimFast (as meal)
• HMR (as meal)
• Halal
• Kosher
• Rastafarian Ital

Equipment

• - Large pot

Ingredients

1. 1 cup brown rice
2. 2 cups canned red beans, rinsed and drained
3. 4 cups vegetable broth
4. 1 onion , chopped
5. 2 tablespoons olive oil
6. 1 teaspoon cumin
7. - Salt and pepper to taste

Directions

1. - Heat olive oil in a pot over medium heat, sauté onion for 3-4 minutes, add rice, cumin, salt, and pepper; stir for 1-2 minutes.
2. - Add broth and beans, bring to a boil, then simmer for 35-40 minutes until rice is tender.
3. - Serve 1.5 cups per portion warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.

Nutrition

• Calories: 340
• Protein: 12g
• Fat: 8g
• Carbs: 54g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A