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.
营养成分（每份）
每份数值 · 每份分量: 1
479
卡路里
18g
蛋白质
82g
碳水
10g
脂肪
18g
膳食纤维
8g
糖
423mg
钠
饱和脂肪 2 g · 胆固醇 0 mg
圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。
食材
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
步骤
- 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.
备注
- •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.
来源: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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