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Rice and Kidney Beans with Fresh Parsley, serve in a black bowl
Olivia

Rice and Kidney Beans with Fresh Parsley

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Rice and kidney beans with fresh parsley for a balanced plant-forward everyday comfort dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 299
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup rice
  • 2 cups water
  • 1 cup kidney beans cooked or canned
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$28.07
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04/19/2026 04:01 pm GMT
small soup pot

Cooking Instructions
 

  1. Rinse rice under cold water.
  2. Bring water to a boil in a pot.
  3. Add rice, reduce heat, and cover.
  4. Simmer for 15 minutes until rice is tender.
  5. Heat olive oil in a pan over medium heat.
  6. Add chopped onion and cook until soft.
  7. Stir in kidney beans and cook until heated through.
  8. Add cooked rice to the pan.
  9. Season with salt and black pepper.
  10. Toss gently to combine.
  11. Garnish with fresh parsley before serving.

Nutrition

Calories: 299kcalCarbohydrates: 50gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 11mgPotassium: 283mgFiber: 4gSugar: 1gVitamin A: 169IUVitamin C: 5mgCalcium: 38mgIron: 2mg

Notes

Rinse canned beans before using.
Fluff rice with a fork for best texture.
Serve warm for best flavor.

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