Arroz de Feijão Preto com Coentros (Black Bean Rice)
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Ingredients
- 300 g long-grain rice
- 400 g tinned black beans, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 650 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 14.2 g
- Carbohydrate
- 78.8 g
- of which sugars
- 3.4 g
- Fat
- 8.3 g
- of which saturates
- 1.3 g
- Fibre
- 8.3 g
- Salt
- 1.86 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
Stir in the rice to coat, then pour in the vegetable stock. Bring to the boil, then cover and simmer for 12 minutes.
- 3
Stir in the black beans and cook for a further 5 minutes until the rice is tender and everything is heated through.
- 4
Stir through the coriander, season to taste and serve hot.
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