Tomato Kidney Bean Rice

One-pot rice with kidney beans and tomato. Makes 3 servings.

35 min · Serves 3 · Vegan · ≈429 kcal per serving · ≈17 g protein

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Ingredients

• 200g dry basmati rice
• 350g cooked kidney beans, drained
• 300g tinned chopped tomatoes
• 120g onion
• 3g cumin seeds
• 15g olive oil
• 4g salt
• 400ml water

Method

1. Soften onion in oil; add cumin 30 seconds.
2. Stir rice, add tomatoes, beans, water and salt; simmer covered 18 minutes.
3. Rest 5 minutes off heat before fluffing.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.