Ingredients
Scale
- 1 tbsp oil (or veggie broth)
- 1 medium onion (diced)
- 1 medium red bell pepper (chopped)
- 3–4 garlic cloves (minced)
- 1 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 can kidney beans (drained and rinsed)
Instructions
- Soak the rice in cold water for at least 10 minutes, then drain.
- Heat oil in a large skillet over medium heat. Sauté the onion and bell pepper for about 3 minutes until softened. Add garlic and spices; cook for an additional minute until fragrant.
- Stir in the soaked rice, salsa, and vegetable broth. Bring to a boil.
- Cover the skillet, reduce heat to low, and simmer for about 15–20 minutes until rice is cooked through.
- Once done, remove from heat and fold in kidney beans. Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg