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Kidney Beans Tomatoes Rice Recipe

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Vegetables, Legumes, Pulses, Rice, Pasta Cooked Archives Chefs Pantry
Vegetables, Legumes, Pulses, Rice, Pasta Cooked Archives Chefs Pantry from chefspantry.com.au

Description

This kidney beans tomatoes rice recipe is a delicious and healthy option for a filling meal. The combination of tender kidney beans and tangy tomatoes mixed with fluffy rice is sure to satisfy your taste buds. This vegan and gluten-free recipe is easy to make and perfect for a quick lunch or dinner.

Prep Time

Preparation time for this recipe is about 10 minutes. You will need to soak the kidney beans overnight or for at least 8 hours prior to cooking.

Cook Time

Cooking time is approximately 35-40 minutes. This includes the time to cook the rice and kidney beans.

Ingredients

  • 1 cup kidney beans
  • 1 cup rice
  • 2 medium-sized tomatoes, chopped
  • 1 onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon red chilli powder
  • 2-3 tablespoons oil
  • Salt to taste
  • 3 cups water

Equipment

  • A pressure cooker or a heavy-bottomed pot with a lid
  • A large bowl for soaking the kidney beans
  • A colander to drain the soaked beans
  • A knife and chopping board
  • A measuring cup and spoons
  • A spatula or spoon for stirring

Method

  1. Soak the kidney beans in enough water overnight or for at least 8 hours.
  2. Drain the soaked beans and rinse them under running water.
  3. Heat oil in a pressure cooker or a heavy-bottomed pot with a lid.
  4. Add cumin seeds and let them splutter.
  5. Add finely chopped onions and sauté until they turn translucent.
  6. Add ginger-garlic paste and sauté for a minute.
  7. Add chopped tomatoes and cook until they turn mushy.
  8. Add coriander powder, garam masala powder, red chilli powder, and salt to taste.
  9. Add the drained kidney beans and mix well.
  10. Add 3 cups of water and mix well.
  11. Cover the pressure cooker or pot with a lid and cook on medium heat for 3-4 whistles or until the kidney beans are cooked.
  12. Let the pressure cooker or pot cool down and then open the lid.
  13. Add washed rice and mix well.
  14. Add another cup of water and mix well.
  15. Cover the pressure cooker or pot with a lid and cook on low heat for 15-20 minutes or until the rice is cooked and fluffy.
  16. Garnish with chopped coriander leaves and serve hot.

Notes

  • You can add more or less water depending on the desired consistency of the rice.
  • If you do not have a pressure cooker, you can cook the kidney beans and rice separately in two different pots.
  • You can add vegetables like carrots, peas, or bell peppers to make the recipe more nutritious.

Nutrition Info

This kidney beans tomatoes rice recipe serves 4 people. The approximate nutrition information per serving is as follows:
  • Calories: 400
  • Carbohydrates: 70g
  • Protein: 10g
  • Fat: 10g
  • Fiber: 7g
  • Sugar: 3g

Recipe Tips

  • Make sure to soak the kidney beans for at least 8 hours to ensure they cook properly and evenly.
  • Wash the rice well before adding it to the cooker.
  • You can use any type of rice for this recipe, but basmati rice is recommended for its fragrant aroma and fluffy texture.
  • You can adjust the spice level to your liking by adding more or less red chilli powder.
  • You can serve this dish with a side of salad or raita.

Enjoy this delicious and healthy kidney beans tomatoes rice recipe!


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