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14Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 medium onion (diced)
- 1 red bell pepper (medium, diced)
- 3 garlic cloves (minced)
- 1 Tbsp. ground cumin
- 1 tsp. sweet paprika
- 1 tsp. dried oregano
- 2 1/4 cups vegetable broth
- 1 1/2 cups basmati rice
- 15 oz. red kidney beans (drained and rinsed)
- 1 Tbsp. tomato paste
- salt (to taste, I used 1/2 teaspoon)
- 1 cup pimento-stuffed green olives (halved)
- 1/4 cup chopped fresh cilantro
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium770mg32% |
| Potassium490mg14% |
| Protein11g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C130% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Minguella 3 years ago
I would remove the olives. We usually don't put olives in hot/cooked dishes. <3
Carly D. 3 years ago
It was delicious! I used chicken stock instead of vegetable and added dried cilantro while i cooked down the onions and peppers. My whole family loved it and I will definitely make it again, so easy...