PREP TIME: 10 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 6
Filling and incredibly delicious Red Rice and Beans that are so easy to whip up using only a few simple ingredients. I have tried a lot of red rice and beans variations, but this simple recipe is the one that sticks. Enjoy this as a satisfying meal or a tasty side dish to your favourite meal. If you have not tried this yet, you have to soon because this is going to change your life! These red rice and beans are straight to the basic dish that is most loved by many.
INGREDIENTS
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1 medium onion diced
¼ c. extra virgin olive oil
2 garlic cloves minced
1 large bell pepper diced
4 c. vegetable broth
14.5 ounces 1 can diced tomatoes
2 c. long-grain brown rice
16 ounces 1 can black beans, rinsed
¼ c. cilantro chopped
1 teaspoon ground cumin
¼ teaspoon red pepper flakes or to taste
How to make Red Rice and Beans
Step 1: Heat the olive oil in a large, heavy-bottomed pot or skillet. Add the onion to the skillet once the oil is hot and saute for approximately 3 to 5 minutes. Then, add the bell pepper and continue to cook for an additional 3 to 4 minutes.
Step 2: To the pot, add the garlic along with the cumin, and red pepper flakes. Cook for another minute.
Step 3: Now, add the diced tomatoes to the pot and cook for 5 minutes, stirring often.
Step 4: Add the rice and veggie broth, then stir well. Bring to a boil. Tightly cover the pot and adjust the heat to low. Simmer the mixture for approximately 45 minutes or until the rice is completely cooked.
Step 5: Lastly, add the black beans and cilantro. Stir well. Remove from the heat when done and allow the dish to rest for about 5 minutes before serving. Enjoy!
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
- 1 medium onion diced
- ¼ c. extra virgin olive oil
- 2 garlic cloves minced
- 1 large bell pepper diced
- 4 c. vegetable broth
- 14.5 ounces 1 can diced tomatoes
- 2 c. long-grain brown rice
- 16 ounces 1 can black beans, rinsed
- ¼ c. cilantro chopped
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes or to taste
Instructions
Step 1: Heat the olive oil in a large, heavy-bottomed pot or skillet. Add the onion to the skillet once the oil is hot and saute for approximately 3 to 5 minutes. Then, add the bell pepper and continue to cook for an additional 3 to 4 minutes.
Step 2: To the pot, add the garlic along with the cumin, and red pepper flakes. Cook for another minute.
Step 3: Now, add the diced tomatoes to the pot and cook for 5 minutes, stirring often.
Step 4: Add the rice and veggie broth, then stir well. Bring to a boil. Tightly cover the pot and adjust the heat to low. Simmer the mixture for approximately 45 minutes or until the rice is completely cooked.
Step 5: Lastly, add the black beans and cilantro. Stir well. Remove from the heat when done and allow the dish to rest for about 5 minutes before serving. Enjoy!
