• Course

    Main/Side

  • Prep time

    5 Mins

  • cook time

    40 Mins

  • servings

    4

  • Images by

    @anettvelsberg

Ingredients

  • 2 tbsp coconut oil
  • 1 cup yellow onion, diced
  • 1 cup celery stalks, diced
  • 1 cup bell pepper, diced
  • 2 tsp smoked paprika
  • 2 cloves garlic, finely chopped
  • 2 tbsp oregano, chopped
  • 2 tbsp thyme
  • 1 tsp salt
  • black pepper, freshly ground, to taste
  • 1 can red kidney beans, rinsed & drained
  •  cups Lotus Foods Heirloom Forbidden® Rice
  •  cups water
  • scallions, thinly sliced (for garnish)
  • red chili flakes (for garnish)

product used in the recipe

Forbidden® Rice

  • 1

    Heat coconut oil in a Dutch oven or large skillet over medium-high heat.

  • 2

    Add the onion, celery, and bell pepper, stirring until completely mixed.

  • 3

    Add paprika, garlic, oregano, thyme, salt, black pepper, kidney beans and rice. Stir so that all ingredients are evenly mixed.

  • 4

    Add water, cover and bring to a boil then reduce heat to low and simmer for 30-35 mins.

  • 5

    Remove from heat and let sit, covered, for 5 mins.

  • 6

    Fluff and serve with a sprinkle of scallions and red pepper flakes.

product used in the recipe

Forbidden® Rice