Red Rice and Beans

PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 6

Made with simple ingredients, and guarantee a filling and super delicious dish. This recipe is the only rice and beans recipe you’ll ever need!

In the past years, I’ve tried quite a few variations of rice and beans. But I’ll tell you, this here is surely the winner! This hits all the perfect spots and makes a wonderful side dish or a satisfying meal by itself.

This rice and beans have been one of our favorite rotations for years! It’s hearty and packed with flavor! For this recipe, I used long-grain white rice (or brown rice for a healthier take). If planning on using other rice varieties, just make sure to read the package for cooking time and water-to-rice ratio.

These red rice and beans are perfect for vegans. Serve this by itself or with fresh salad on the side, chicken, seafood, or grilled or pan-cooked veggies. This is also perfect to pair with tofu.

INGREDIENTS

1 medium onion, diced

¼ c. extra virgin olive oil

1 large bell pepper, diced

2 c. long grain brown rice

¼ teaspoon red pepper flakes, or to taste

14.5 ounces 1 can diced tomatoes

4 c. vegetable broth

2 garlic cloves, minced

1 teaspoon ground cumin

¼ c. cilantro chopped

16 ounces 1 can of black beans, rinsed

How to make Red Rice and Beans

Step 1: Heat the olive oil in a large-bottomed pot or skillet. Once hot, add the onion and saute for about 3 to 5 minutes. Then, add the bell pepper and continue to cook for additional 3 to 4 minutes.

Step 2: To the pot/skillet, toss in the garlic, cumin, and red pepper flakes. Cook for another minute.

Step 3: Next, add the diced tomatoes and cook for 5 minutes more, stirring often.

Step 4: Add the rice and pour in the vegetable broth. Stir well and bring everything to a boil. Put the lid on and adjust the heat to low. Let everything simmer for another 45 minutes or until the rice is completely cooked.

Step 5: Add the black beans along with the cilantro. Stir and allow to rest for about 5 minutes before serving.

NUTRITION FACTS:

Calories: 445 kcal, 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

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Red Rice and Beans

Made with simple ingredients, and guarantee a filling and super delicious dish. This recipe is the only rice and beans recipe you'll ever need!

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main Course

Cuisine American

Servings 6 people

Calories 445 kcal

Ingredients

  

• 1 medium onion diced
• ¼ c. extra virgin olive oil
• 1 large bell pepper diced
• 2 c. long grain brown rice
• ¼ teaspoon red pepper flakes or to taste
• 14.5 ounces 1 can diced tomatoes
• 4 c. vegetable broth
• 2 garlic cloves minced
• 1 teaspoon ground cumin
• ¼ c. cilantro chopped
• 16 ounces 1 can of black beans rinsed

Instructions

 

• Heat the olive oil in a large-bottomed pot or skillet. Once hot, add the onion and saute for about 3 to 5 minutes. Then, add the bell pepper and continue to cook for additional 3 to 4 minutes.
• To the pot/skillet, toss in the garlic, cumin, and red pepper flakes. Cook for another minute.
• Next, add the diced tomatoes and cook for 5 minutes more, stirring often.
• Add the rice and pour in the vegetable broth. Stir well and bring everything to a boil. Put the lid on and adjust the heat to low. Let everything simmer for another 45 minutes or until the rice is completely cooked.
• Add the black beans along with the cilantro. Stir and allow to rest for about 5 minutes before serving.