Delicious vegan, gluten-free and allergen-free light recipes made with onions, white rice and kidney beans.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 44 mins – easy
🍽 12 servings – 241 kcal per serving
|
Serving
97g |
Fat
3g |
Sat. fat
0g |
Sodium
154mg |
|
Carbs
45g |
Fibers
1g |
Sugars
1g |
Proteins
5g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 3 tbsp olive oil
- 1 onion
- 3 cups white rice
- 15 oz kidney beans
- 1 tbsp paprika
- 2 bay leaves
TOOLS
- 1 knife
- 1 wok
- 1 wooden spoon
- 1 plate
- 1 lid
STEPS
Peel and chop the onion.
Drizzle olive oil over a wok and turn on the heat. Add the chopped onions and cook for 5 minutes over medium heat, stirring with a wooden spoon. Pour 7 cups of water into the wok and add the white rice, kidney beans, paprika, bay leaves, salt, and black pepper. Stir with a wooden spoon for 2 minutes, then cover with a lid and simmer for 25 minutes or until done. Remove from the heat and remove the lid. Set aside for 5 minutes to cool. Then transfer to a plate.
It’s ready to be served !
