Arroz de Feijão com Couve (Bean and Kale Rice)
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Ingredients
- 280 g long-grain rice
- 400 g tinned red kidney beans, drained
- 200 g curly kale, shredded
- 1 onion, finely chopped
- 2 garlic cloves
- 600 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 461 kcal
- Protein
- 15.2 g
- Carbohydrate
- 75.8 g
- of which sugars
- 4.3 g
- Fat
- 8.6 g
- of which saturates
- 1.3 g
- Fibre
- 9.6 g
- Salt
- 1.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Add the rice and stir to coat, then pour in the vegetable stock. Season, bring to the boil, then cover and simmer for 12 minutes.
- 3
Stir in the beans and kale and cook for a further 5-6 minutes until the rice and kale are tender.
- 4
Season to taste and serve hot.
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