Tomato Rice and Beans
Servings: 2 -4 servings
Calories: 1486kcal
Author: Lisa Le
- - 1 medium onion diced
- - 2 tbsp olive oil
- - 1 1/2 cups vegetable broth
- - 1/4 cup tomato paste
- - 1 cup white rice I used jasmine but basmati works too
- - 1 can black beans rinsed and drained (19 fl oz on can)
- - Lime juice to taste, I used about 1 tbsp for the serving in the photo
- - 1 avocado diced
- - 1/3 cup cilantro chopped
- - Salt and pepper to taste
Cook onion with olive oil until translucent on a non-stick pan over medium high heat.
Add vegetable broth, rice, and tomato paste and mix until the tomato paste is mixed in and the rice is evenly distributed (it should come to a boil)
Add the drained beans and mix in until even.
Cover and lower heat to a simmer and let cook for 15-20 minutes or until the rice is cooked through. The bottom of the pan will be a little crispy (kind of like paella) but that's the most delicious part!
Fluff with fork. To serve, add avocado, cilantro, lime juice, and top with salt and pepper. I added a little sriracha sauce too because I like things spicy.
Serving: 1g | Calories: 1486kcal | Carbohydrates: 248g | Protein: 44g | Fat: 32g | Saturated Fat: 4g | Sodium: 3411mg | Sugar: 15g