An everyday dish for 2, ready in 25 minutes, around $0.95 a serving. People actually plan it with Popotam, and it's in season in October.
Peel the onion and cut it into small, even cubes on the cutting board.
In the nonstick skillet, heat the oil over medium heat. Add the onion and cook for 5 min, stirring, until translucent.
Sprinkle the paprika over the onion and mix well to coat. Cook for 30 seconds over low heat to wake up the flavors.
Add the crushed tomatoes to the skillet with the onion. Salt lightly and simmer over low heat for 5 min, stirring now and then.
In the saucepan, bring 300 ml of water to a boil. Add the rice, cover and cook over low heat for 15 min without touching it. Turn off the heat and let it rest covered for 5 min.
Drain the white beans and add them to the skillet with the tomatoes. Heat for 3 min over low heat so they soak up the flavors.
Divide the rice between two shallow bowls. Top with the bean, tomato and onion mixture. Serve hot.
One serving has about 490 kcal. 67% comes from carbs, 15% from protein and 12% from fat.
| Energy | 490 kcal |
| Protein | 17.8 g |
| Carbs | 81.9 g |
| of which sugars | 8.2 g |
| Fat | 6.6 g |
| of which saturated fat | 1.1 g |
| Fiber | 17.2 g |
| Salt | 1.8 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.95 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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