Red Beans and Rice
Red kidney beans and tomatoes and flavored with garlic, onions, peppers, and seasonings and simmered until tender. Serve the bean mixture over rice and top with avocado and cilantro for a traditional meal or side dish.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1
479
칼로리
18g
단백질
82g
탄수화물
10g
지방
18g
식이섬유
8g
당류
423mg
나트륨
포화지방 2 g · 콜레스테롤 0 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
uncooked brown rice
1 cup
vegetable oil
2 teaspoons
garlic
2 cloves · peeled and minced
yellow onion
1 small · chopped
bell pepper
1 · cored, seeded, and chopped
water
1 1/2 ounces
fresh tomato
1 · coarsely chopped
salt
1/4 teaspoon
ground cumin
1/8 teaspoon
low-sodium red kidney beans
2 cans (15.5 ounce) · drained and rinsed
water
1 1/2 cups
avocado
1 · peeled, pitted and chopped
fresh cilantro
2 tablespoons · chopped, optional
조리법
- 1
Put the rice and water in the pot and bring to a boil over high heat.
- 2
Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.
- 3
Place the large skillet on the stove over medium-high heat. When it is hot, add the oil. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, about 10 minutes.
- 4
Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20 to 30 minutes.
- 5
Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
- 6
Top with avocado and sprinkle with cilantro, if using.
- 7
Serve right away, or cover and refrigerate up to 3 days.
메모
- •For a less expensive option, leave out the avocado.
- •Instead of brown rice, try quinoa, barley, or farro.
- •Add cayenne pepper if more spice is desired.
출처: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
AI 영양 추적 앱 Nutrola의 일부 — 모든 레시피에 검증된 매크로가 있어 한 번의 탭으로 기록할 수 있습니다.
Nutrola로 매 끼니를 기록하세요
AI 사진 스캔으로 이 레시피를 몇 초 만에 기록하세요.
