Rice and Beans with Sautéed Cabbage
Goals: Weight Loss, Immunity Boost, Energy & Focus
Cuisine: International
Meal: Dinner
Diets: Vegan, Vegetarian, Gluten-free
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Serves 2Time: 5 min prep · 30 min cook
By RecipeUncle
Stovetop rice with canned beans and quick pan-sautéed cabbage — hearty and inexpensive.
Nutrition per serving
Calories420kcal
Protein17g
Carbs75g
Fat6g
Fiber10g
Sodium320mg
Ingredients
- white rice (uncooked)1 cup
- black or kidney beans, rinsed and drained1 can
- cabbage, thinly sliced1/4 head
- onion, sliced1 small
- oil, salt, pepper, and 1 tsp chili powder (optional)1 tbsp
Steps
- 1.Cook rice according to package directions (about 15–20 min).
- 2.While rice cooks, heat oil in a skillet and sauté onion until translucent, 4 minutes.
- 3.Add sliced cabbage, salt, pepper, and chili powder; cook 6–8 minutes until tender.
- 4.Warm drained beans in the pan briefly, combine with rice, and serve topped with sautéed cabbage.
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