Ingredients
Scale
x
Aromatics
onion
Grains & starches
brown rice
Sauce & liquid
vegetable stock
approx. 4.2 cups / 33.8 fl oz
Seasoning
garlic cloves
tsp
cumin
tsp
dried thyme
Other
canned kidney beans
Nutrition factsJoin the Club · 7-day free trial
Instructions
- 1
Sauté diced onion and garlic in oil until soft.
- 2
Add rice and toast 2 minutes. Add stock, cumin, thyme, salt, and pepper. Bring to boil.
- 3
Add drained beans. Reduce heat, cover, and simmer 35–40 minutes until rice is tender.
- 4
Fluff and season. Portion into 5 containers. Refrigerate up to 5 days or freeze up to 3 months.
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