Baiao de Dois (Rice and Black-Eyed Beans with Paneer)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g long grain white rice
- 400 g tinned black-eyed beans
- 250 g paneer, cubed
- 1 onion, finely chopped
- 3 garlic cloves
- 1 red pepper, diced
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- 500 ml vegetable stock
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 25.1 g
- Carbohydrate
- 81.8 g
- of which sugars
- 7.6 g
- Fat
- 23 g
- of which saturates
- 10.7 g
- Fibre
- 8 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a frying pan and fry the paneer for 4-5 minutes, turning, until golden on all sides. Lift out.
- 2
Add the remaining oil to the pan with the onion, garlic and red pepper and cook for 6 minutes until softened.
- 3
Stir in the rice for 1 minute, then pour over the vegetable stock and bring to a simmer.
- 4
Cover and cook on a low heat for 15 minutes, until the rice is almost tender.
- 5
Stir in the black-eyed beans and the fried paneer and cook, covered, for a further 5 minutes, until heated through.
- 6
Scatter with fresh coriander and serve straight from the pan.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.