One-Pot Mexican Kidney Bean and Rice Recipe

One-Pot Mexican Kidney Bean and Rice Recipe

Including fibre-rich red kidney beans in the diet will help lower cholesterol levels and reduce the risk of cardiovascular disease. Being a good source of protein and magnesium, red kidney beans will also help to promote more balanced blood-sugar levels. Evidence suggests that eating tomatoes often can lower the risk of a variety of cancers including stomach, prostate and lung.

Serves: 4

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One-Pot Mexican Kidney Bean and Rice Recipe

By: Lisa Guy

Including fibre-rich red kidney beans in the diet will help lower cholesterol levels and reduce the risk of cardiovascular disease. Try this delicious one-pot dish tonight!


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 onion, diced
  • 2 cloves garlic, minced
  • Olive oil, for cooking
  • 2 celery sticks, diced
  • 1 red capsicum, diced
  • 1 large carrot, diced
  • 1 cup basmati rice, rinsed
  • 1 tin kidney beans, rinsed
  • 1 tin tomatoes
  • ½-1 tsp chilli flakes
  • ½ tsp ground cumin
  • Pinch sea salt & pepper
  • 1½ tsp sweet paprika
  • 4 cups vegetable stock, plus extra if too dry
  • ⅓ cup grated cheese
  • Handful fresh coriander, roughly chopped

Method


  • In large pot over medium heat, cook onion and garlic in a little olive oil. Add celery, capsicum and carrot and cook for a few minutes.
  • Add rice, kidney beans, tomato and spices and cook for further couple of minutes.
  • Pour in vegetable stock and cook for 15 mins or until rice is tender. Add extra water if needed.
  • Toss through cheese and coriander. Top with extra cheese and coriander to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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