Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon sweet paprika
  • 3 1/2 ounces basmati rice
  • 1/2 cup vegetable stock
  • 13 1/2 ounces diced tomatoes
  • 13 1/2 ounces red kidney beans (rinsed)
  • 1 bunch spinach (shredded)
  • 4 1/2 ounces feta cheese (creamy, crumbled)
  • 2 ounces pitted kalamata olives (halved)

Directions

  1. Preheat oven to 350°F. Heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 5 mins, or until soft. Add garlic and paprika and cook, stirring, for 1 min, or until fragrant. Add rice. Add stock and tomato, bring to a boil then transfer to a 10-cup baking dish. Cover and bake for 40 mins.
  2. Remove from oven. Carefully uncover. Add kidney beans and spinach. Replace lid and set aside for 5 mins. Uncover. Using a fork, fluff and separate grains, mixing spinach and beans through rice. Sprinkle with feta and olives. Serve.
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NutritionView more

600Calories
Sodium28%DV680mg
Fat20%DV13g
Protein63%DV32g
Carbs30%DV91g
Fiber72%DV18g

PER SERVING *

Calories600Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat5g25%
Trans Fat0g
Cholesterol30mg10%
Sodium680mg28%
Potassium2110mg60%
Protein32g63%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate91g30%
Dietary Fiber18g72%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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