Nutritional Chart
Calories: 456 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 14 g
- 19 g
- 62 g
Ingredients Needed for Spicy Rice Skillet With Bell Peppers and Red Beans
For the veggie mixture:
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, chopped
2 medium celery sticks, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
½ medium zucchini, chopped
2 ounces of baby corn, chopped
salt
black pepper
white pepper
1 teaspoon chili flakes
1 teaspoon paprika powder
1 teaspoon garam masala
1 cup tomato sauce
For the rice:
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, minced
2 celery sticks, chopped
1 medium yellow bell pepper, chopped
⅔ cup canned red beans
½ cup sweet corn
1 green chili, sliced
2 teaspoons of red chili powder
salt
3 ounces of feta, cubed
⅔ cup tomato sauce
1 ½ cups of cooked rice
½ cup fresh parsley, chopped
nachos for garnishing
yogurt sauce, store-bought (for garnishing)
How to Make Spicy Rice Skillet With Bell Peppers and Red Beans
- Start melting the butter in a deeper skillet over low heat. As it melts, add the olive oil, garlic, red onion, celery, and bell peppers. Stir for a few seconds.
- Add the zucchini and baby corn and stir them in. Season with salt, black pepper, white pepper, chili flakes, paprika, and garam masala. Stir them in.
- Cook and stir for 1 minute. Add the tomato sauce. Cook and stir until it bubbles. Remove from heat and set aside.
- Start melting the butter in a skillet over low heat. As it melts, add the olive oil and garlic. Cook and stir until the butter melts.
- Add the red onion and celery. Stir them in. Add the pepper, red beans, sweet corn, and chili. Cook and stir for 2 minutes.
- Add the red chili powder and feta, season with salt, and stir them in. Add the tomato sauce and stir it in.
- Add the cooked rice. Cook and stir for 1 minute. Add the fresh parsley in the process.
- Serve the veggie mixture on a bed of rice. Garnish with nachos, yogurt herb sauce, and fresh parsley.