Red Beans and Rice Recipe
Try this Red Beans and Rice Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 onion, chopped
- salt and pepper to taste
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
- 1 rib celery chopped
- 1 bell pepper chopped
- 2 cups long grained white rice
- 4 cups + a tad chicken stock beef stock, water or vegetable stock
- 2 13 – 16 oz. cans red beans of your choice (i used kidne
- 1 – 2 cloves garlic chopped (if using the refrigerated pre-chopped kind, 1 tsp = approx 1 clove)
- 1 tbsp sofrito (if you don’t have this either omit, or use salsa, pico de gallo, tomato paste or crushed tomatoes)
- 2 tbsp chopped parsley if desired, for garnish
- Carbohydrate 62.9248663197533 g
- Cholesterol 0 mg
- Fat 14.37472 g
- Fiber 12.6594003410339 g
- Protein 6.4327 g
- Saturated Fat 2.237333 g
- Serving Size 1 1 recipe (755g)
- Sodium 115.524572916667 mg
- Sugar 50.2654659787193 g
- Trans Fat 0.698250999999999 g
- Calories 374 calories
Heat a medium sauce pan over medium-high heat until fairly hot. Add oil, onions, celery, bell pepper and a pinch of salt and pepper. Sauté until onions and celery are just beginning to turn translucent. Add garlic and sauté an additional 2 minutes, stirring constantly to avoid burning.Add rice, liquid, chili powder and sofrito. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes or until almost all liquid is absorbed.Add beans, stir to combine, cover and return to heat for 5 minutes.Season to taste, serve and enjoy!
