Lunch · American · 10 min
Red Kidney Bean and Long-Grain Rice Bowl with Pomodorina-Jalapeño Soffritto
- Calories
- 601
- Protein
- 25g
- Carbs
- 70g
- Fat
- 21g
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
Method
- 01Rinse 140g of red kidney beans and simmer in water until tender, about 45-60 minutes. Drain well.
- 02Steam the wild brown rice blend until fluffy and tender.
- 03In 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.
- 04Fold the cooked kidney beans into the tomato mixture, letting them warm through for 2 minutes.
- 05To plate, spoon the wild brown rice into a warm bowl. Top with the hearty bean and Pomodorina mixture.
- 06Garnish generously with fresh cilantro for brightness and serve immediately.
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