Tomato Rice and Beans
Servings: 2 -4 servings
Calories: 1486kcal
Ingredients
- - 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 1486kcal | Carbohydrates: 248g | Protein: 44g | Fat: 32g | Saturated Fat: 4g | Sodium: 3411mg | Sugar: 15g