Spanish-style rice and beans recipe
We've used microwave rice in this vegetarian kids recipe to make it super speedy. If you have any leftover veg to use up, or if your child prefers something different, add it in with the onions and peppers in step 1.
See method- Serves 2
- 529 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 tsp paprika (optional)
- 1 x 250g bag long grain microwave rice
- 400g tin red kidney beans, drained and rinsed
- 3 salad tomatoes, roughly chopped
- 100g frozen garden peas
- 75g pitted black olives, finely sliced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2225kJ 529.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 16g
of the Reference intake
Carbohydrate 71.8gProtein 17.7gFibre 4.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Heat the oil in a small pan over a medium heat. Add the onion, pepper and paprika (if using) and cook for 5 mins until softened.
- Empty the rice into the pan along with the kidney beans, chopped tomatoes, peas and 100ml boiling water. Increase the heat to medium-high and cook for 5-10 minutes, stirring frequently until piping hot throughout.
- Divide between two plates and sprinkle over the olives to serve.
- See more Vegetarian kids recipes
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
