Indian Rice and Beans

Experience the comforting warmth of Indian Rice and Beans, a one-pot vegetarian delight brimming with bold flavors and wholesome goodness. This aromatic dish combines fluffy basmati rice and tender kidney beans with a medley of fragrant spices like cumin, turmeric, and garam masala, all enriched with the richness of ghee or oil. A base of caramelized onions, garlic, and ginger is accentuated by a touch of heat from red chili powder and the tangy sweetness of diced tomatoes. Finished with a refreshing sprinkle of fresh cilantro and a bright squeeze of lemon juice, this vibrant recipe comes together in just 45 minutes, making it a perfect choice for a quick weeknight dinner or meal prep. Serve this satisfying Indian-inspired dish as a comforting standalone meal or as a flavorful side alongside cooling yogurt, tangy pickles, or a crisp garden salad.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1.5 cups cooked kidney beans (or canned, rinsed)
• 2 tablespoons ghee or cooking oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon garam masala
• 0.25 teaspoon red chili powder (adjust to taste)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon salt
• 2 tablespoons fresh cilantro leaves, chopped
• 1 teaspoon lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Set aside.

Step 2

Heat ghee or oil in a large, deep skillet or pot over medium heat.

Step 3

Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 4

Add the chopped onion and sauté for 5-7 minutes until golden brown.

Step 5

Stir in the minced garlic and grated ginger. Cook for an additional 1 minute.

Step 6

Add the ground turmeric, ground coriander, garam masala, and red chili powder. Mix well and let the spices toast for 30 seconds.

Step 7

Pour in the diced tomatoes and cook for 3-4 minutes until the mixture thickens and the tomatoes break down.

Step 8

Add the rinsed rice to the pot, stirring to coat the grains in the spice mixture.

Step 9

Pour in the water and add salt. Stir and bring to a boil over high heat.

Step 10

Reduce the heat to low, cover the pot with a lid, and let it simmer for 10 minutes.

Step 11

After 10 minutes, gently fold in the cooked kidney beans. Cover again and let the rice cook for an additional 5-7 minutes or until the rice is tender and the water is fully absorbed.

Step 12

Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld.

Step 13

Garnish with fresh cilantro and drizzle with lemon juice before serving.

Step 14

Serve warm as a standalone meal or alongside yogurt, pickles, or a fresh salad.

Nutrition Facts

Serving size	1444.7 grams (1444.7g)

Amount per serving	% Daily Value*
Calories	1086

Total Fat 32.70g	42%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2418mg	105%
Total Carbohydrate 161.70g	59%
Dietary Fiber 30.90g	110%
Total Sugars 13.90g
Protein 43.50g	87%

Vitamin D 0IU	0%
Calcium 266mg	20%
Iron 19mg	104%
Potassium 2424mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 15.6%

Carbs: 58.0%