Red Beans and Rice

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Course: Main Course, Side Dish
Cuisine: American
Keyword: grain, protein, vegetable
Servings: 6 per container
Calories: 270kcal


  • 2 tsp. olive or canola oil
  • ½ tsp. ground cumin or more to taste
  • 2 garlic cloves pressed or finely chopped
  • 2 16oz. cans kidney beans, drained and rinsed
  • 1 small onion chopped
  • cup low-sodium vegetable broth
  • 1 orange or yellow bell pepper
  • 3 cups brown rice cooked
  • 2 Tbsps. tap water
  • 2 Tbsps. green onions chopped
  • 1 fresh tomato coarsely chopped
  • tsp cayenne pepper or more to taste


  • Place a skillet on the stove and turn the heat to medium low.
  • Let it heat up and after 2 minutes carefully add to the oil.
  • Add garlic, onion, bell pepper and water. Cook until golden and soft, about 10 minutes. Add more water if needed.
  • Lower heat to low, add tomatoes, spices, beans, and broth to cook until beans are very soft, about 20-30 minutes.
  • Divide the cooked rice among 6 bowls or plates and top with equal amounts of the bean mixture.
  • Sprinkle with green onion.



Serving: 1cup | Calories: 270kcal | Carbohydrates: 51g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 220mg | Potassium: 643mg | Fiber: 11g | Sugar: 6g | Calcium: 68mg | Iron: 3mg