Kidney Bean and Vegetable Rice Skillet
A hearty and budget-friendly one-pot meal featuring kidney beans, rice, and mixed vegetables seasoned with pantry spices for a satisfying main dish.
10 min
Prep
35 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
60g carbs
8g fat
Ingredients
For 4 servings
- 1 cup dried kidney beans
- 1 cup white rice
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 2 carrot
- 1 cup frozen mixed vegetables
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups water
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and soak the dried kidney beans in water overnight or for at least 8 hours.
- 2
Drain and rinse the soaked beans, then cook in boiling water for 45 minutes until tender. Drain and set aside.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Chop the onion and mince the garlic. Add them to the skillet and sauté until the onion is translucent.
- 5
Dice the carrots and add them to the skillet, cooking for another 5 minutes.
- 6
Stir in the cooked kidney beans, frozen mixed vegetables, and canned diced tomatoes with their juices.
- 7
Add the ground cumin, chili powder, salt, and black pepper, stirring to combine.
- 8
Rinse the white rice and add it to the skillet along with 2 cups of water.
- 9
Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and all the liquid is absorbed.
- 10
Fluff the rice with a fork and serve hot.
Cook it this week.
NeatEat plans Kidney Bean and Vegetable Rice Skillet — and the rest of your week — around your budget, groceries included.