Red Beans and Rice
Makes:
4 Servings
Cook Time:
1 hour 20 minutes
Preparation Time:
15 minutes
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
- 1 cup uncooked brown rice
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons water
- 1 fresh tomato, coarsely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 2 15.5 ounce cans low-sodium red kidney beans, drained and rinsed
- 1 1/2 cups water
- 1 avocado, chopped
- 2 tablespoons fresh cilantro, chopped (optional)
Directions
To prepare the rice:
- Put the rice and water in the pot and bring to a boil over high heat.
- Turn down the heat to low and cook, covered, until the rice is tender, about 45 minutes.
To prepare the beans:
- Heat a large skillet over medium-high heat and add the oil when hot.
- 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 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.
Notes
USDA Center for Nutrition Policy and Promotion
