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.
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Recipe Information
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
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
Heat ghee or oil in a large, deep skillet or pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger. Cook for an additional 1 minute.
Add the ground turmeric, ground coriander, garam masala, and red chili powder. Mix well and let the spices toast for 30 seconds.
Pour in the diced tomatoes and cook for 3-4 minutes until the mixture thickens and the tomatoes break down.
Add the rinsed rice to the pot, stirring to coat the grains in the spice mixture.
Pour in the water and add salt. Stir and bring to a boil over high heat.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 10 minutes.
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.
Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro and drizzle with lemon juice before serving.
Serve warm as a standalone meal or alongside yogurt, pickles, or a fresh salad.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 13.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2424 mg | 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.
