Beany Fajita Rice

Beany Fajita Rice

Recipe by Jac Course: 15 Minute Dinner, Dinner, Recipes, Vegetarian & Vegan
Servings

2

servings
Calories

481

kcal
Total time

15

minutes

This all-in-one fajita dish is just the ticket. It’s warming and comforting and feels a little bit naughty… but it isn’t I promise
From Jac’s Sugar Free Challenge: Veggie & Vegan Meal Plan

Ingredients

  • 1 tsp chilli powder

  • 0.5 tsp cumin

  • 1 tsp smoked paprika

  • 0.5 tsp ground coriander

  • 1 tsp salt

  • juice of 1 lime

  • 1 tsp tomato paste

  • 1 x 400g (14oz) can kidney beans, rinsed and drained

  • 1 x 400g (14oz) can cannellini beans, rinsed and drained

  • 1 tsp olive oil

  • 1 onion (or 1 cup frozen), peeled and chopped

  • 1 green (bell) pepper, deseeded and chopped

  • 80 g (half a cup) basmati rice

  • 200 ml (scant 1 cup) water

Directions

  • Place all the spices, salt, lime juice and tomato paste in a wide bowl and mix together. Add the drained kidney beans and cannellini beans and mix together thoroughly with your hands. Leave to stand for a few minutes while you prepare the rest of the meal.
  • Heat the olive oil in a lidded saucepan over a med-high heat. When hot, toss in the onion and sliced green pepper. Stir-fry for 1 minute before adding the beans and marinade.
  • Add the rice to the pan and stir thoroughly so each grain of rice is coated in the marinade. Add the water and bring to simmering point. Stir once, then put the lid on the pan and turn the heat to low. Cook gently for 10 minutes.
  • Check that the rice is soft before serving.

Nutritional Information

  • Calories 481 | Fat 5.0g | Net carbs 82.4g | Protein 20.3g
  • This dish is nearly as delicious served cold the next day or as a packed lunch.

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This all-in-one fajita dish is just the ticket. It’s warming and comforting and feels a little bit naughty… but it isn’t I promise

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