lunch

Red Kidney Bean and Long-Grain Rice Bowl with Pomodorina-Jalapeño Soffritto

Name: Red Kidney Bean and Long-Grain Rice Bowl with Pomodorina-Jalapeño Soffritto
Ingredients: 88.8 g Beans, kidney, red, mature seeds, raw (rehydrated and simmered); 15.8 g WILD BROWN RICE LONG GRAIN BROWN AND WILD RICE BLEND; 16.7 g EXTRA VIRGIN OLIVE OIL; 55.6 g POMODORINA WITH FRESH BASIL PASTA SAUCE; 5.5 g CHILE JALAPENO CRUNCHY TOPPER; 3.2 g FRESH CILANTRO

Nutrition

601

kcal

Calories

Protein

70.1

Carbs

21.2

Fat

AI Insight

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Ingredients(6)

Beans, kidney, red, mature seeds, raw (rehydrated and simmered)88.8 g

WILD BROWN RICE LONG GRAIN BROWN AND WILD RICE BLEND15.8 g

EXTRA VIRGIN OLIVE OIL16.7 g

POMODORINA WITH FRESH BASIL PASTA SAUCE55.6 g

CHILE JALAPENO CRUNCHY TOPPER5.5 g

FRESH CILANTRO3.2 g

Instructions

Rinse 140g of red kidney beans and simmer in water until tender, about 45-60 minutes. Drain well.

Steam the wild brown rice blend until fluffy and tender.

In a small pan, warm the olive oil over medium-low heat. Add the Pomodorina sauce and the jalapeño crunchy topper, allowing it to bubble gently for 3-4 minutes until aromatic and thickened into a rich soffritto.

Fold the cooked kidney beans into the tomato mixture, letting them warm through for 2 minutes.

To plate, spoon the wild brown rice into a warm bowl. Top with the hearty bean and Pomodorina mixture.

Garnish generously with fresh cilantro for brightness and serve immediately.