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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
479
Calories
18g
Protein
82g
Carbs
10g
Fat
18g
Fiber
8g
Sugar
423mg
Sodium
Saturated Fat 2 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked brown rice
1 cup
vegetable oil
2 teaspoons
garlic
2 cloves · peeled and minced
yellow onion
1 small · chopped
bell pepper
1 · cored, seeded, and chopped
water
1 1/2 ounces
fresh tomato
1 · coarsely chopped
salt
1/4 teaspoon
ground cumin
1/8 teaspoon
low-sodium red kidney beans
2 cans (15.5 ounce) · drained and rinsed
water
1 1/2 cups
avocado
1 · peeled, pitted and chopped
fresh cilantro
2 tablespoons · chopped, optional
Instructions
- 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.
- 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 to 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.
Notes
- •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.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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