Simple Kidney Bean and Rice Skillet
This hearty kidney bean and rice skillet is a quick, comforting meal featuring filling beans, tender rice, and a burst of simple spices, perfect for a budget-friendly dinner.
5 min
Prep
18 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
65g carbs
5g fat
Ingredients
For 4 servings
- 1 cup dried kidney beans
- 1 cup white rice
- 1 onion
- 14.5 oz canned diced tomatoes
- 2 cups water
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and soak kidney beans overnight or for at least 8 hours, then drain and rinse again.
- 2
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3
Add minced garlic and sauté for an additional minute.
- 4
Stir in cumin and paprika, cooking until fragrant, about 30 seconds.
- 5
Add soaked kidney beans, rice, canned diced tomatoes (with juice), and water to the skillet. Season with salt and black pepper.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the beans and rice are tender and the liquid is absorbed.
- 7
Remove from heat and let sit, covered, for 5 minutes before serving.
Cook it this week.
NeatEat plans Simple Kidney Bean and Rice Skillet — and the rest of your week — around your budget, groceries included.