PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 6
This is a super filling and delicious Red Rice and Beans that you can make with simple ingredients. If you are like me who’s tried different variations of Rice and Beans, you’ll quickly know the difference. This dish is a winner and a wonderful side dish even a satisfying meal. This is a super amazing recipe, I just have to add this to our family’s favourite weeknight rotation.
INGREDIENTS
¼ c. extra virgin olive oil
1 medium onion diced
1 large bell pepper diced
2 garlic cloves minced
1 teaspoon ground cumin
¼ teaspoon red pepper flakes or to taste
14.5 ounces 1 can diced tomatoes
2 c. long-grain brown rice
4 c. vegetable broth
16 ounces 1 can black beans, rinsed
¼ c. cilantro chopped
How to make Red Rice and Beans
Step 1: In olive oil in a large, heavy-bottomed pot or skillet, saute the onion for approximately 3 to 5 minutes. Add in the bell pepper and continue to cook for 3 to 4 minutes more.
Step 2: To the pot, add in the garlic, cumin, and red pepper flakes and cook for a minute more. Then, add in the diced tomatoes. Keep cooking for another 5 minutes while stirring occasionally.
Step 3: Now, add in the rice and veggie broth. Stir well and bring the mixture to a boil. Cover the pot, adjust the heat to low, and let it simmer for approximately 45 minutes until the rice is done.
Step 4: Lastly, add in the black beans and cilantro, then stir, Before serving, allow the Red Rice and Beans to rest for at least 5 minutes.
NOTE:
Remember that the cooking time will change depending on the variety of rice used. For an accurate cooking time, follow the directions on the rice package.
NUTRITION FACTS:
Calories: 445kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 3.9mg
Ingredients
- ¼ c. extra virgin olive oil
- 1 medium onion diced
- 1 large bell pepper diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes or to taste
- 14.5 ounces 1 can diced tomatoes
- 2 c. long-grain brown rice
- 4 c. vegetable broth
- 16 ounces 1 can black beans, rinsed
- ¼ c. cilantro chopped
Instructions
Step 1: In olive oil in a large, heavy-bottomed pot or skillet, saute the onion for approximately 3 to 5 minutes. Add in the bell pepper and continue to cook for 3 to 4 minutes more.
Step 2: To the pot, add in the garlic, cumin, and red pepper flakes and cook for a minute more. Then, add in the diced tomatoes. Keep cooking for another 5 minutes while stirring occasionally.
Step 3: Now, add in the rice and veggie broth. Stir well and bring the mixture to a boil. Cover the pot, adjust the heat to low, and let it simmer for approximately 45 minutes until the rice is done.
Step 4: Lastly, add in the black beans and cilantro, then stir, Before serving, allow the Red Rice and Beans to rest for at least 5 minutes.
