Rice with beans and vegetables de 296 Kcal

Preparación

1. TO COOK THE BEANS: Rinse and leave soaking for 12 hours. At the end of soaking, these should already be relatively soft. Drain the soaking water. Place the soaked beans in a pot and add fresh water. Water should exceed 3 times the portion of beans. Add 1/2 onion and 2 cloves of garlic (optional). Cook over high heat and when the water boils, cover the pot and continue cooking for approx. 2 hours until the beans are completely soft and have a soup consistency (if you use an express pot they will be ready earlier). Stir occasionally. ** Do not allow the water to be below the level of the beans to prevent them from burning. Add more boiling water if necessary.
2. Place half the portion of rice indicated in the recipe in a pot (for example, if the recipe says 1 cup cooked rice, add 1/2 cup raw rice) as the rice doubles in size when cooked. Heat the rice for 1 minute, then add twice as much water as you served rice. When the water boils, cover the pot and lower the heat to a minimum and wait for the water to evaporate completely (no need to stir).
3. Cut the peppers into strips and the tomatoes in half.
4. In a pan add olive oil, then the vegetables and season with a little dehydrated oregano and salt. Cook for 5 minutes, then add the beans (no broth) and rice. Mix well.
5. Serve and decorate with coriander leaves.
6. Squeeze the lime and dilute with water. Accompany the meal with lime water
7. Enjoy!