Rice and beans
prep: 10 minutes
cook: 20-25 minutes
serving: 4
Nutrition Facts
each serving
KCal
314
Carbs
57.3g
fiber
6g
Protein
8.7g
Fat
4.3g
Saturates
2.6g
Sugars
1.8g
Salt
0.12g
Fruit/Veg Portion
-
Ingredients
all 8 types- 400g kidney beans
- 450ml low-salt vegetable stock
- 150ml half-fat coconut milk
- 1 tsp fresh thyme, chopped
- 3 spring onions, sliced
- 1 green chilli, finely chopped
- 225g long grain rice
- freshly ground black pepper
Directions
4 steps in totalStep 1
Drain and rinse the beans, place in a large pan and add the stock.
Step 2
Bring to the boil and simmer for 5 minutes.
Step 3
Add the remaining ingredients, cover and simmer for 15-20 minutes or until the liquid has absorbed and the rice is cooked.
Step 4
Season well and serve.
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