Brown rice with seasonal vegetables

Ingredients:: 240 g of brown rice; 100 g green beans; 1 carrot; 1 green pepper; 1 onion; 1 clove garlic; 50 g of toasted almonds; 1 sprig of rosemary; Olive oil; Salt and pepper

(Has 220 calories)

There are infinite rice dishes but we love this brown rice with seasonal vegetables because it is delicious, easy, inexpensive and … it only has 220 calories !, which is why it is 100% guilt-free.

In addition, since it only contains rice, vegetables and nuts, it works as a vegetarian dish, and also vegan, since it does not have a single ingredient of animal origin. And also, thanks to this combination of nutrients, it works as a single dish.

How to make brown rice with vegetables step by step

Cook the rice and beans. Heat 2 1/2 times the volume of rice in water and season. While it is heating, trim the beans, wash and chop them. And when it comes to a boil, add the beans and rice. Cook covered for 20 minutes (check the rice container as the cooking time may vary depending on the variety) and let it rest for 10 minutes.
Sauté the vegetables. Scrape the carrot, wash and pat dry. Clean, wash and dry the pepper. Dice both. Peel and chop the onion and fry it for 2 minutes, in 2 tablespoons of oil. Add the bell pepper and carrot, salt and pepper and cook 10 more minutes over low heat.
Make the minced and serve. Peel the garlic clove and wash and dry the rosemary. Chop them together with the almonds. Sauté all 1 minute in a tablespoon of oil. Add the rice and beans, as well as the sauteed vegetables. Put it all together for a couple more minutes. And it serves in individual bowls.