4 Serves
79 Mins
20 g
70 g
15 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MoroccanVitamin K
47 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
1039 µg / 400 µgCalcium
349 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
524 mg / 420 mgPhosphorus
1267 mg / 1,250 mgPotassium
3917 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Add the diced onion and garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the red kidney beans and Cajun seasoning, coating them thoroughly with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the beans to allow the flavors to meld.
In a separate pot, toast the rice in a small amount of oil, then add water, bring to a boil, and simmer until tender.
Remove the rice from heat and let it stand covered for 5 minutes before fluffing with a fork and serving alongside the beans.
Garlic
Red Kidney Beans
Cajun
Cajun Seasoning
Vegetable Broth
Rice
Water
Vitamin A
411 µg / 900 µgVitamin C
81 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
1039 µg / 400 µgCalcium
349 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
524 mg / 420 mgPhosphorus
1267 mg / 1,250 mgPotassium
3917 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
92
g50
g17
g
Mexican
JapaneseZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g