Lunch · Mexican · 10 min
Arroz Rojo con Frijoles Blancos y Cilantro (Mexican Red Rice and White Bean Skillet)
- Calories
- 600
- Protein
- 27g
- Carbs
- 69g
- Fat
- 22g
Ingredients
- 73.3 g Beans, white, mature seeds, raw (boiled until tender)
- 16.7 g JASMINE RICE WITH RED & WILD RICE PREMIUM RICE BLEND
- 53.3 g MEXICAN STYLE TOMATO SAUCE WITH PEPPERS, GARLIC & SPICES
- 66.7 g MEXICAN STYLE LIME & CILANTRO DICED TOMATOES WITH LIME JUICE & CILANTRO
- 33.2 g EXTRA VIRGIN OLIVE OIL
- 33.4 g TUSCAN KALE, TUSCAN (chopped)
Method
- 01Rinse the rice blend thoroughly. In a small pot, combine the rice with double its volume in water, bring to a boil, then reduce to a simmer, covered, for 18 minutes until fluffy and tender.
- 02In a wide-bottomed pan, heat the olive oil over medium heat. Add the cooked white beans and toast them slightly, listening for a gentle sizzle.
- 03Pour in the Mexican-style tomato sauce and the diced tomatoes with lime and cilantro. Stir to combine, allowing the flavors to bloom and the sauce to thicken slightly, about 5 minutes.
- 04Fold in the chopped Tuscan kale, cooking until the leaves are just wilted and vibrant green.
- 05Gently incorporate the cooked rice into the skillet, stirring until every grain is stained with the deep red tomato sauce and the beans are well distributed.
- 06Serve in a warm shallow bowl, finished with a fresh sprig of cilantro if desired, ensuring the dish is aromatic and steaming.
Cook it with the whole plan around it
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