Red Rice and Beans

Red Rice and Beans

I’ve attempted so many versions of Rice and Beans, and this one is truely the winner! It makes an superb aspect dish or a satisfying meal. I absolutely can’t wait which will strive it!

I make this hearty Rice and Beans on a weekly foundation, and my coronary heart tells me so will you. 🙂 Let’s now not lose any time and get straight to the basics.

Red Rice and Beans

This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.

 PREP TIME COOK TIME TOTAL TIME COURSE CUISINE
 10 mins 1 hr 1 hr 10 mins Side Dish Mexican


INGREDIENTS 

  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes or to taste
  • 14.5 oz. 1 can diced tomatoes
  • 2 cups long grain brown rice
  • 4 cups vegetable broth
  • 16 oz. 1 can black beans, rinsed
  • 1/4 cup cilantro chopped

INSTRUCTIONS

1.In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.

2.Add the garlic, cumin, and red pepper flakes. Cook for a minute.

3.Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.

4.At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.

5.Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

NOTES

Cooking time may vary depending on the form of rice used. Follow the commands at the rice bundle to get an accurate cooking time.

NUTRITION

Calories: 445kcalCarbohydrates: 74gProtein: 12gFat: 11gSaturated Fat: 1gSodium: 645mgPotassium: 617mgFiber: 10gSugar: 5gVitamin A: 1150IUVitamin C: 33.6mgCalcium: 70mgIron: 3.9mg

 

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