Description
A flavorful and easy-to-make dish featuring red beans and brown rice, seasoned with aromatic spices for a satisfying meal.
Ingredients
Units
Scale
- 1 (15 oz / 425 g) can of Dark Red Kidney Beans, rinsed and drained
- Oil for the sauté
- 1 small Onion, chopped
- 3 cloves Garlic, pressed or minced
- Hot Pepper Flakes, to taste
- 1 tsp Brown Mustard Seeds
- 1 to 2 tsp Rogan Josh Seasoning
- 2 cups (480 ml) cooked Brown Rice
- Salt, to taste
- Fresh Cilantro, for garnish
Instructions
- In a saucepan, heat a splash of oil over medium heat. Add the mustard seeds, hot pepper flakes, Rogan Josh seasoning, chopped onion, and minced garlic. Sauté for about 5-7 minutes until the onion is translucent and the spices are fragrant.
- Add the rinsed and drained kidney beans to the pan. Stir well to combine with the sautéed mixture.
- Cook for an additional 3-5 minutes, stirring occasionally, until the beans are heated through.
- Stir in the cooked brown rice and mix until everything is well combined and heated through. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Rinse the beans thoroughly to remove excess sodium.
- Adjust the hot pepper flakes to your spice preference.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 500 mg
- Fat: 8 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg