2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
5 cups water
1 tablespoon paprika
2 bay leaves, dried or fresh
2 ½ cups long grain brown rice
1 (15-ounce) can kidney beans, no salt added, drained and rinsed
- In a large pot or dutch oven over medium heat, heat the olive oil. Add the onions and garlic; cook for 10 minutes, stirring ocassionally, or until browned.
- To the pot, add the water, paprika, and bay leaves; bring to a boil.
- Add the rice to the pot of boiling water; lower the heat so that the rice simmers. Add the beans and cover the pan. Let the rice simmer for 25 to 30 minutes, or until the water is fully absorbed and the rice is tender.
- Add salt and pepper to taste before serving.
Recipe contributed by Kelsey Lloyd; photo by iStock.
Saturated fat 1g