PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 6
This red rice and beans are made with simple ingredients. This an incredibly easy and quick recipe that guarantees a filling and super delicious meal!
Depending on the ingredients you use, this dish can be super healthy. If you prefer, you can use brown rice instead of white to fit your diet. Pair this rice and beans with either a fresh salad, chicken, seafood, tofu, grilled or pan-cooked veggies, or by itself topped with some crumbled feta cheese.
INGREDIENTS
2 garlic cloves, minced
¼ c. extra virgin olive oil
1 medium onion, diced
1 large bell pepper, diced
2 c. long grain brown rice
1 teaspoon ground cumin
14.5 ounces 1 can diced tomatoes
4 c. vegetable broth
¼ c. cilantro chopped
16 ounces 1 can of black beans, rinsed
¼ teaspoon red pepper flakes, or to taste
How to make Red Rice and Beans
Step 1: Add olive oil to a large, heavy-bottomed pot or skillet. Then, add the onion and saute for about 3 to 5 minutes. Next, add the bell peppers and continue to cook for additional 3 to 4 minutes.
Step 2: Then, add the garlic along with the cumin, and red pepper flakes. Cook for a minute more.
Step 3: Toss in the diced tomatoes and cook for another 5 minutes, stirring often.
Step 4: Add the rice and pour in the veggie broth. Stir well and bring everything to a boil. Tightly cover with a lid, then adjust the heat to low and simmer for about 45 minutes or until the rice is completely cooked.
Step 5: Add the black beans and cilantro. Stir well.
Step 6: Allow the red rice and beans to rest for about 5 minutes before serving. Enjoy!
NOTE:
Adjust the cooking time depending on the kind of rice you are using. Make sure to follow the package directions for the exact cooking time.
Red Rice and Beans
Ingredients
- 2 garlic cloves minced
- ¼ c. extra virgin olive oil
- 1 medium onion diced
- 1 large bell pepper diced
- 2 c. long grain brown rice
- 1 teaspoon ground cumin
- 14.5 ounces 1 can diced tomatoes
- 4 c. vegetable broth
- ¼ c. cilantro chopped
- 16 ounces 1 can of black beans rinsed
- ¼ teaspoon red pepper flakes or to taste
Instructions
- Add olive oil to a large, heavy-bottomed pot or skillet. Then, add the onion and saute for about 3 to 5 minutes. Next, add the bell peppers and continue to cook for additional 3 to 4 minutes.
- Then, add the garlic along with the cumin, and red pepper flakes. Cook for a minute more.
- Toss in the diced tomatoes and cook for another 5 minutes, stirring often.
- Add the rice and pour in the veggie broth. Stir well and bring everything to a boil. Tightly cover with a lid, then adjust the heat to low and simmer for about 45 minutes or until the rice is completely cooked.
- Add the black beans and cilantro. Stir well.
- Allow the red rice and beans to rest for about 5 minutes before serving. Enjoy!
