Créé avec l’IA
Spicy Bean and Rice Bowl
45 min 391 kcal par portion Moyen
Ingrédients
4 Portions
- long-grain rice200 g
- canned chickpeas100 g
- canned kidney beans100 g
- peeled soybeans100 g
- steak seasoning25 g
- avocado oil1 tablespoon
- hot paprika1 teaspoon
- zucchini1 medium
- onion1 medium
Instructions
- 1
Rinse the long-grain rice under cold water until the water runs clear.
- 2
In a medium saucepan, bring 400ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.
- 3
While the rice is cooking, heat the avocado oil in a large skillet over medium heat.
- 4
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
- 5
Add the sliced zucchini to the skillet and cook for another 5 minutes until softened.
- 6
Stir in the drained chickpeas, kidney beans, and soybeans. Cook for 3-4 minutes until heated through.
- 7
Sprinkle the steak seasoning and hot paprika over the bean mixture, stirring well to combine.
- 8
Once the rice is cooked, fluff it with a fork and divide it into serving bowls.
- 9
