PREP TIME: 10 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 6
This Red Rice and Beans is a super filling and extremely delicious dish made with just simple ingredients. My family loves this so much that this quickly became a staple at home. In the past, I have tried different variations of rice and beans, but this recipe set the standards so high, it’s so hard to match up. This is no question a winner recipe that guarantees to leave you full and satisfied.
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: Saute the onion in a large, heavy-bottomed pot or skillet with olive oil for approximately 3 to 5 minutes. Add the bell peppers and continue to cook for 3 to 4 minutes more.
Step 2: To the pot, add the garlic along with the cumin, and red pepper flakes. Continue cooking for another minute.
Step 3: Add the diced tomatoes and cook further, stirring often for an additional 5 minutes.
Step 4: Now, add the rice followed by the veggie broth to the pot. Stir well to mix, then bring the mixture to a boil. Put the lid on, covering the pot tightly. Adjust the heat to low and simmer for approximately 45 minutes until the rice is completely cooked.
Step 5: Lastly, add the black beans and cilantro. Stir to combine and allow the dish to rest for at least 5 minutes. Serve and enjoy!
NOTE:
Depending on the variety of rice used, the cooking time changes. Check the package direction for the exact cooking time of the rice.
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: Saute the onion in a large, heavy-bottomed pot or skillet with olive oil for approximately 3 to 5 minutes. Add the bell peppers and continue to cook for 3 to 4 minutes more.
Step 2: To the pot, add the garlic along with the cumin, and red pepper flakes. Continue cooking for another minute.
Step 3: Add the diced tomatoes and cook further, stirring often for an additional 5 minutes.
Step 4: Now, add the rice followed by the veggie broth to the pot. Stir well to mix, then bring the mixture to a boil. Put the lid on, covering the pot tightly. Adjust the heat to low and simmer for approximately 45 minutes until the rice is completely cooked.
Step 5: Lastly, add the black beans and cilantro. Stir to combine and allow the dish to rest for at least 5 minutes. Serve and enjoy!
Notes
Depending on the variety of rice used, the cooking time changes. Check the package direction for the exact cooking time of the rice.
