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Side Dishes
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Red beans and rice

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Red Beans and Rice
Serves
Serves:
4
Serving Size
Serving Size:
1/4 of the recipe
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Ingredients

Ingredients

  • 1 cup uncooked brown rice
  • 2 teaspoons vegetable oil
  • 2 cloves garlic (peeled and minced)
  • 1 small yellow onion (chopped)
  • 1 bell pepper (cored, seeded, and chopped)
  • 1 1/2 ounces water
  • 1 fresh tomato (coarsely chopped)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed)
  • 1 1/2 cups water
  • 1 avocado (peeled, pitted and chopped)
  • 2 tablespoons fresh cilantro (chopped, optional)
Directions

Directions

To prepare the rice:

1.  Put the rice and water in the pot and bring to a boil over high heat. 

2.  Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.

To prepare the beans:

3.  Place the large skillet on the stove over medium-high heat. When it is hot, add the oil. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, about 10 minutes.

4.  Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20–30 minutes.

5.  Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.

6.  Top with avocado and sprinkle with cilantro, if using.

7.  Serve right away, or cover and refrigerate up to 3 days.

Tips and Variations
Tips and Variations

· For a less expensive option, leave out the avocado.

· Instead of brown rice, try quinoa, barley, or farro.

· Add cayenne pepper if more spice is desired.

Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
444
Cholesterol
0 mg
Dietary Fiber
18 g
Protein
17 g
Saturated Fat
2 g
Sodium
420 mg
Total Carbohydrates
77 g
Total Fat
10 g
Total Sugar
8 g
Allergens:
Soy
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Red Beans and Rice
Red beans and rice
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Time to make
Time to make:
Cook Time: 1 hour 20 minutes; Preparation Time: 15 minutes
Category
Category:
Side Dishes

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