Red Beans and Rice with Salsa Recipe

Name: Red Beans and Rice with Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red beans dried; 1/2 cup red kidney beans dried; 3 cups water; 1 1/2 cups onions chopped; 3 each garlic cloves peeled, halved; 1 teaspoon oregano dried; 1 each bay leaves; 2 tablespoons chili powder; 1 teaspoon cumin ground; 1 teaspoon coriander dried; 1 teaspoon red pepper flakes crushed; 1 cup tomato juice; 1 cup brown rice; 2 cups chicken broth fat skimmed; 1 1/2 cups tomatoes cubed; 2 tablespoons jalapeno pepper minced; 1/4 cup scallions, spring or green onions white part; 1/4 cup lime juice fresh; 1/4 cup cilantro fresh, chopped

Servings: persons

1/2 cup red beans dried
1/2 cup red kidney beans dried
3 cups water
1 1/2 cups onions chopped
3 each garlic cloves peeled, halved
1 teaspoon oregano dried
1 each bay leaves
2 tablespoons chili powder
1 teaspoon cumin ground
1 teaspoon coriander dried
1 teaspoon red pepper flakes crushed
1 cup tomato juice
1 cup brown rice
2 cups chicken broth fat skimmed
1 1/2 cups tomatoes cubed
2 tablespoons jalapeno pepper minced
1/4 cup scallions, spring or green onions white part
1/4 cup lime juice fresh
1/4 cup cilantro fresh, chopped

1
Pick over and rinse the beans.
2
Put them into a large bowl and cover completely with cold water.
3
Let the beans soak overnight (or for at least 8 hours).
4
Drain the beans and transfer them to a large pot.
5
Add the 3 cups water.
6
Bring to a boil over medium heat and cook for 5 minutes.
7
Stir in the onion, garlic, oregano, and bay leaf.
8
Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender.
9
Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix.
10
Continue to cook while preparing the rice.
11
Put the rice and chicken stock in a medium saucepan.
12
Bring to a boil over medium-high heat.
13
Cover, reduce the heat to low, and simmer for 45 minutes, or until tender.
14
In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld.
15
When the rice is done, stir it into the bean mixture.
16
Ladle into bowls and serve with the salsa on the side.

630

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 19 ingredients. The key ingredients include: 1/2 cup red beans dried, 1/2 cup red kidney beans dried, 3 cups water, 1 1/2 cups onions chopped, and more.

Yes, Red Beans and Rice with Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Beans and Rice with Salsa

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