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🍽️ Creamy Bean and Rice Skillet

431 kcal · 30 min · 4 servings

Ingredients

• 175 g dried kidney beans
• 2 garlic cloves
• 1 bay leaf
• 1 onion
• 1 green chili pepper
• 2 tbsp coconut oil
• 250 g basmati rice
• 400 ml classic vegetable broth
• 250 ml coconut milk (9% fat)
• coriander (for garnishing)

Instructions

1. 1. Rinse the beans in a sieve under cold water.
2. 2. Let the beans drain well.
3. 3. Peel the garlic cloves.
4. 4. Lightly crush the garlic cloves with the flat side of a knife.
5. 5. Fill a pot with 1.5 liters of water and salt it.
6. 6. Add the beans, garlic, and bay leaves to the salted water.
7. 7. Cook the beans until tender over low heat.
8. 8. This process takes about 50 to 60 minutes.
9. 9. Drain the cooked beans.
10. 10. Set the beans aside.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Halve the pepper lengthwise.
14. 14. Remove the seeds from the pepper.
15. 15. Rinse the pepper.
16. 16. Dice the pepper finely.
17. 17. Heat oil in a pot.
18. 18. Add the onion cubes and pepper cubes to the hot oil.
19. 19. Sauté the vegetables.
20. 20. Make sure the onions do not change color.
21. 21. Add the rice to the pot.
22. 22. Sauté the rice for 1 minute.
23. 23. Pour the broth over the rice.
24. 24. Pour the coconut milk over the rice.
25. 25. Stir in the liquids.
26. 26. Mix the beans into the rice mixture.
27. 27. Bring everything to a boil.
28. 28. Cover the pot.
29. 29. Cook the dish for 25 minutes over low heat.
30. 30. Garnish the finished dish with coriander.

Nutrition per serving

• kcal: 431
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 67 g