Kidney Beans and Rice Skillet
A quick and hearty meal of kidney beans and rice, perfect for cozy weekdays and effortless entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 cup kidney beans, cooked
- 1 cup rice, uncooked
- 2 cups vegetable broth or water
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon shawarma spice blend
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Sauté the onions in olive oil until soft and translucent.
- Add the shawarma spice blend and stir continuously for about a minute.
- Incorporate the rice, stirring to coat with the onion and spice mixture.
- Stir in the kidney beans and vegetable broth, and mix well.
- Simmer for about 20 minutes or until rice is fully cooked.
- Fluff the rice with a fork and season with salt and pepper to taste. Garnish with fresh herbs.
Notes
Feel free to customize with additional ingredients or spices to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Keywords: kidney beans, rice, skillet, vegan, quick meal, healthy, easy recipe