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🍽️ Saffron rice with black beans

308 kcal · 30 min · 4 servings

Ingredients

• 250 g whole grain rice
• salt
• 1 pinch saffron threads
• 1 onion
• 1 stalk celery
• 2 red bell peppers
• 2 tbsp olive oil
• 200 g black beans (drained weight; can)
• 0.5 tsp dried oregano
• 2 tbsp lemon juice
• pepper

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the rice according to the package instructions.
3. 3. Add the saffron to the rice shortly before the end of the cooking time.
4. 4. Peel the onion and dice it finely.
5. 5. Clean the celery and the bell peppers.
6. 6. Remove the strings from the celery if necessary.
7. 7. Seed the bell peppers and wash them.
8. 8. Cut the celery and the peppers into pieces.
9. 9. Heat oil in a pan.
10. 10. Fry the vegetables over medium heat for 4 to 5 minutes.
11. 11. Drain the beans and rinse them with cold water.
12. 12. Let the beans drain.
13. 13. Add the beans together with the rice to the pan.
14. 14. Warm the mixture for 2 to 3 minutes.
15. 15. Season with oregano, lemon juice, salt, and pepper.
16. 16. Distribute the saffron rice onto 4 plates.

Nutrition per serving

• kcal: 308
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 53 g