Spicy Tomato Beans with Rice and Broccoli
Nutrition per serving
| Calories | 402 kcal |
| Protein | 17.2 g |
| Carbs | 80.3 g |
| Fats | 2.4 g |
| Saturated Fat | 0.4 g |
| Monounsaturated Fat | 0.4 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 7.1 g |
| Fiber | 16.8 g |
| Sodium | 846 mg |
Ingredients
| Basmati Rice | |
| Pinto beans, canned | |
| Chopped Tomatoes (canned) | |
| Broccoli | |
| Paprika | |
| Chili Powder |
Preparation
Drain and rinse the beans.
1. Cook rice according to packet instructions.
Drain and rinse the beans.
1. Cook rice according to packet instructions.
2. Boil some water in a small saucepan. Add the broccoli and boil for 10 minutes, then drain using a sieve.
3. Add the beans, chopped tomatoes and spices into a pan and place over a medium heat. Heat for 10-15 minutes, and stir regularly.
4. Serve the beans on a plate alongside the rice and broccoli.