Red Beans and Rice Recipe

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 large cloves garlic, lightly crushed with the side of a knife blade and minced; 1 large red onion, diced; 1 stalk celery, diced; 1 green bell pepper, stem and seeds removed and small diced; 2 (1-pound) cans red kidney beans; 1 teaspoon onion powder; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon hot sauce; 2 1/2 cups chicken stock; 1 cup white rice; 1 tablespoon butter; 1 tablespoon minced fresh cilantro leaves

Servings: persons

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

1
Heat olive oil over medium-high heat in a large saucepan.
2
Saute garlic, onion, celery, and bell pepper until tender.
3
Stir in kidney beans, onion powder, salt, pepper, and hot sauce.
4
Reduce heat to low and let mixture simmer slowly while you cook the rice.
5
Bring the chicken stock to a boil and stir in rice and butter.
6
Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid.
7
Remove from heat and let stand for 5 minutes.
8
Fold rice and beans gently together and transfer to a serving dish.
9
Serve garnished with cilantro.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 large cloves garlic, lightly crushed with the side of a knife blade and minced, 1 large red onion, diced, 1 stalk celery, diced, and more.

Yes, Red Beans and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Beans and Rice

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