Red Beans and Rice
Red kidney beans and tomatoes and flavored with garlic, onions, peppers, and seasonings and simmered until tender. Serve the bean mixture over rice and top with avocado and cilantro for a traditional meal or side dish.
Ingredients
US
Metric
- 240 ml uncooked brown rice
- 10 ml vegetable oil
- 2 cloves garlic (peeled and minced)
- 1 small yellow onion (chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 45 g water
- 1 fresh tomato (coarsely chopped)
- 1 ml salt
- 1 ml ground cumin
- 2 cans (15.5 ounce) low-sodium red kidney beans (drained and rinsed)
- 350 ml water
- 1 avocado (peeled, pitted and chopped)
- 30 ml fresh cilantro (chopped, optional)
Steps
- Put the rice and water in the pot and bring to a boil over high heat.
- Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.
- 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.
- Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20 to 30 minutes.
- Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
- Top with avocado and sprinkle with cilantro, if using.
- Serve right away, or cover and refrigerate up to 3 days.
This is a variation — USDA MyPlate edition. Base recipe: Red Beans and Rice →
Make it yours
Edition
Primary
USDA MyPlate
USDA MyPlate
Nutrition (per serving)
| Calories | 444 |
|---|---|
| Protein | 17.0 g |
| Fat | 10.0 g |
| Carbs | 77.0 g |
| Fiber | 18.0 g |
| Sodium | 420 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)