Red beans and rice Recipe

Name: Red beans and rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried red beans; 6 cups brown rice, white rice, or a mix of both; 2 tablespoons olive or vegetable oil; 1 large onion, diced; 1 green pepper, diced; 10 cloves garlic, minced; 1 bunch cilantro, chopped; 1 cube tomato-based chicken broth or plain chicken broth (tomato-based is available in the mexican seciton of most supermarkets); 2 tsp salt; 2 tsp fresh ground pepper; Optional Spices (1 tsp allspice, 1/2 tsp Cayenne, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp powered mustard)

Servings: persons

1 pound dried red beans
6 cups brown rice, white rice, or a mix of both
2 tablespoons olive or vegetable oil
1 large onion, diced
1 green pepper, diced
10 cloves garlic, minced
1 bunch cilantro, chopped
1 cube tomato-based chicken broth or plain chicken broth (tomato-based is available in the mexican seciton of most supermarkets)
2 tsp salt
2 tsp fresh ground pepper
Optional Spices (1 tsp allspice, 1/2 tsp Cayenne, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp powered mustard)

1
The night before, soak the red beans in plenty of water.
2
Make the rice in a rice cooker or on the stove.
3
Add enough water to the red beans to cover them and leave 2-3 inches of water on top.
4
Add a cube of the tomato-based chicken broth or chicken broth, bring to boil, then simmer for 50 minutes.
5
While the beans are boiling, add the two tablespoons of oil to a large saute pan on med-high.
6
Add the diced onions and green pepper and stir for about 4 minutes.
7
Add the garlic and stir for 1 minutes.
8
Then add the assorted spices, salt and pepper and stir for 1 additional minute.
9
Remove from heat.
10
When the beans are done, combine the sauteed vegetables with the beans and simmer for another 10 minutes (1 hr altogether).
11
Combine the cooked rice, beans, and chopped cilantro.
12
Stir thoroughly to mix.

1286

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound dried red beans, 6 cups brown rice, white rice, or a mix of both, 2 tablespoons olive or vegetable oil, 1 large onion, diced, and more.

Yes, Red beans and rice Recipe falls under the Soups & Stews 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.

That's it — enjoy your meal!