RECIPE: Red Beans and Rice
By Houston Food Bank
September 26, 2019
Red Beans and Rice
Ingredients
- 2 tsp olive oil or canola oil
- ½ tsp cumin ground, or more to taste
- 2 cloves garlic pressed or finely chopped
- 2 kidney beans 16oz. cans kidney beans, drained and rinsed
- 1 onion small onion chopped
- 1½ cup low-sodium vegetable broth
- 1 orange bell pepper or yellow bell pepper
- 3 cup brown rice cooked
- 2 tbsp tap water
- 2 tbsp green onions chopped
- 1 fresh tomato coarsely chopped
- ⅛ tsp cayenne pepper or more to taste
Instructions
- 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.
Video
Notes
Brown-Rice-Go-English.pdf Brown-Rice-Go-Mandarin.pdf Brown-Rice-Go-Spanish.pdf Brown-Rice-Go-Vietnamese.pdf
Canned-Beans-Go-English.pdf Canned-Beans-Go-Mandarin.pdf Canned-Beans-Go-Spanish.pdf Canned-Beans-Go-Vietnamese.pdf
Garlic-Go-English.pdf Garlic-Go-Mandarin.pdf
Garlic-Go-Vietnamese.pdf
Onion-Go-English.pdf Onion-Go-Mandarin.pdf Onion-Go-Spanish.pdf Onion-Go-Vietnamese.pdf
Nutrition
Serving: 1cupCalories: 270kcalCarbohydrates: 51gProtein: 11gFat: 3gSaturated Fat: 0.5gSodium: 220mgPotassium: 643mgFiber: 11gSugar: 6gCalcium: 68mgIron: 3mg
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