portuguese

Red Bean and Pumpkin Rice with Smoked Paprika and Cilantro

Name: Red Bean and Pumpkin Rice with Smoked Paprika and Cilantro
Yield: 1 serving
Cuisine: portuguese
Ingredients: 64 g long-grain rice, dry; 144 g cooked red kidney beans, drained; 160 g pumpkin, cubed; 16 g olive oil; 72 g onion, chopped; 6 g garlic, minced; 2 g smoked paprika; 8 g cilantro, chopped; 2 g salt; 0.8 g black pepper

This simmered dish pairs long-grain rice, dry with cooked red kidney beans, drained, pumpkin, cubed and smoked paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

106 g Carbohydrates

18 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g long-grain rice, dry 234 kcal
144g cooked red kidney beans, drained 183 kcal
160g pumpkin, cubed 42 kcal
16g olive oil 141 kcal
72g onion, chopped 29 kcal
6g garlic, minced 9 kcal
2g smoked paprika 6 kcal
8g cilantro, chopped 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

long-grain riceolive oilonion
Rinse the rice briefly. In a pot, heat olive oil over medium heat and saute onion 4-5 minutes until translucent.
garlicsmoked paprika
Add garlic and smoked paprika; cook 30 seconds.
long-grain ricepumpkin
Add pumpkin cubes and stir 2 minutes to coat. Add rice and stir 1 minute.
long-grain ricecooked red kidney beanssaltblack pepper
Add cooked red beans and water (about 2.5x the rice volume). Season with salt and black pepper.
long-grain ricepumpkin
Bring to a boil, then cover and simmer on low 14-16 minutes until rice is tender and pumpkin is soft; add a splash of water if needed.
cilantro
Turn off heat and rest 5 minutes. Fluff with a fork and fold in cilantro before serving.