Over and over again I find myself asking the same question... how can I make more ethical food choices? Even though I do not wish to become a vegetarian nor I would like to stop eating red meats, I do think that reducing the amount of meat we intake can help the planet in many ways. This is why a couple of times a week I will be posting savory vegetarian recipes that we will all love and will embrace meatless meals that will help reduce our carbon foot print.
Today I tried this hearty vegetarian meal an it quickly became a favorite. With simple ingredients and in just a few minutes this warm meal was in my table and ready to be devoured. I hope you like this delicious recipe taken from 100 great recipes - Meals in Minutes.
Tomato Rice With Red Kidney Beans
Ingredients for 2
1 tbsp olive oil
1 Small onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 small green pepper chopped
2 tbsp paprika (replaced with red thai curry)
1 cup of brown rice
7 oz can of diced tomato
7 oz can of red kidney bean
1 tsp of turmeric
1/2 Jalapeno finely chopped
1 tbsp of fresh cilantro chopped
Salt and pepper to taste
Heat the oil in a large, deep heavy-based pan (i used a wok and it worked great) for about 30 seconds. Add onion, garlic, green bell peppers and jalapeno and cook for about 3 minutes over medium heat. Add the paprika/thai curry stirring frequently for a few minutes with a wooden spoon. Then add rice and cook for a minute or 2 to coat the grains of rice.
Once everything looks evenly mixed pour the tomatoes into a measuring cup and add watter leveling up to 3 cups. Add to the rice in the pan and season with a little salt and pepper. Cover with a lid or aluminum foil and keep in heat for about 35 min.
Drain and rinse the beans and add to pan, cover and cook for another 5 minutes or until the rice is tender and all liquid has been absorbed. Sprinkle with cilantro and serve!
Enjoy =)
Tomato Rice With Red Kidney Beans
Ingredients for 2
1 tbsp olive oil
1 Small onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 small green pepper chopped
2 tbsp paprika (replaced with red thai curry)
1 cup of brown rice
7 oz can of diced tomato
7 oz can of red kidney bean
1 tsp of turmeric
1/2 Jalapeno finely chopped
1 tbsp of fresh cilantro chopped
Salt and pepper to taste
Heat the oil in a large, deep heavy-based pan (i used a wok and it worked great) for about 30 seconds. Add onion, garlic, green bell peppers and jalapeno and cook for about 3 minutes over medium heat. Add the paprika/thai curry stirring frequently for a few minutes with a wooden spoon. Then add rice and cook for a minute or 2 to coat the grains of rice.
Once everything looks evenly mixed pour the tomatoes into a measuring cup and add watter leveling up to 3 cups. Add to the rice in the pan and season with a little salt and pepper. Cover with a lid or aluminum foil and keep in heat for about 35 min.
Drain and rinse the beans and add to pan, cover and cook for another 5 minutes or until the rice is tender and all liquid has been absorbed. Sprinkle with cilantro and serve!
Enjoy =)
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