Lunch · Mexican · 10 min
Arroz Rojo con Legumbres y Cilantro (Mexican Red Rice and Bean Bowl)
- Calories
- 628
- Protein
- 24g
- Carbs
- 76g
- Fat
- 19g
Ingredients
- 6.2 g jasmine and wild rice blend
- 257.7 g white beans
- 16.6 g tomato sauce
- 2 tbsp yellow onion
- 1 clove garlic
- 0.25 tsp ground cumin
- 0.25 tsp salt
- 16.9 g extra virgin olive oil
- 2 sprig fresh cilantro
- 1 tsp lime juice
Method
- 01Rinse the jasmine and wild rice blend under cold water until the water runs clear.
- 02In a small pot, bring the rice blend to a boil with 55 ml of water. Reduce heat to low, cover tightly, and steam for 18 minutes until tender and aromatic. Fluff with a fork.
- 03In a small saucepan, combine the cooked white beans, finely chopped yellow onion, minced garlic, Mexican-style tomato sauce, ground cumin, salt, and 2 tablespoons of water.
- 04Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens and thoroughly coats the beans.
- 05Fold the warm bean and tomato sauce mixture into the steamed rice until evenly distributed and the rice takes on a reddish tint.
- 06Transfer the mixture to a serving bowl. Drizzle with extra virgin olive oil.
- 07Garnish with chopped fresh cilantro and a squeeze of fresh lime juice before serving.
Cook it with the whole plan around it
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