Made with AI
Spiced Bean and Rice Pilaf
50 min 540 kcal per serving Medium
Ingredients
4 Servings
- kidney beans1 cup
- jasmine rice1,5 cups
- onion1 medium
- garlic2 cloves
- turmeric1 teaspoon
- coriander1 teaspoon
- olive oil1 tablespoon
- saltto taste
- black pepper1 teaspoon
- red bell pepper1 medium
Instructions
- 1
Rinse the kidney beans and soak them overnight in water. Drain and rinse again before cooking.
- 2
In a large pot, add the soaked kidney beans and cover with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the beans are tender. Drain and set aside.
- 3
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- 4
Add the minced garlic, turmeric, and coriander to the pan. Stir and cook for another minute until fragrant.
- 5
Add the jasmine rice to the pan and stir to coat the rice with the spices and oil.
- 6
Pour in 3 cups of water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
- 7
Add the cooked kidney beans, chopped red bell pepper, and black pepper to the rice. Stir gently to combine.
- 8
Cover the pan again and cook for an additional 5-10 minutes, or until the rice is fully cooked and the flavors are well combined.
