Amy’s Spicy Beans and Rice

Beans and rice is a classic combination found in many cuisines around the world. It is a nutritious and affordable dish that has been enjoyed for centuries.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Amy’s Spicy Beans and Rice

Cooking Method: Boiling, Simmering Cuisine: Mexican, Tex-Mex Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Rice
• 1 can Kidney beans
• 1 medium Onion
• 1 medium Bell pepper
• 2 clove Garlic cloves
• 1 medium Tomato
• 1 pepper Jalapeno pepper
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoon Olive oil
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Cook rice according to package instructions.
2. In a large pan, heat olive oil over medium heat.
3. Add chopped onion, bell pepper, garlic, and jalapeno pepper. Sauté until vegetables are tender.
4. Stir in cumin powder, chili powder, and salt.
5. Add kidney beans and diced tomato. Cook for 5 minutes.
6. Serve the spicy beans over cooked rice.
7. Garnish with chopped cilantro and a squeeze of lime juice.
8. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 65g22%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.