Red Rice and Beans Recipe

Name: Red Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons Olive Oil, Divided; 1 cup Red Bell Pepper, chopped; 2 cups Asparagus Chopped; 1 cup Onion, finely chopped; 2 cups Brown Minute Rice; 2 cups Water; 1 cup Chopped Carrots (I Used 2 Large); 1 teaspoon Turmeric; 3 cloves Garlic, Crushed; 1 teaspoon Chili Powder (add More For A Spicy Dish); 2 cans (15 Oz. Size) Kidney Beans, Drained And Rinsed; 1/4 cups Salsa; 28 ounces, weight Diced Tomatoes; 1 Tablespoon Tomato Paste; 1/2 cups Parsley, Finely Chopped; Salt and Pepper, to taste

Servings: persons

4 teaspoons Olive Oil, Divided
1 cup Red Bell Pepper, chopped
2 cups Asparagus Chopped
1 cup Onion, finely chopped
2 cups Brown Minute Rice
2 cups Water
1 cup Chopped Carrots (I Used 2 Large)
1 teaspoon Turmeric
3 cloves Garlic, Crushed
1 teaspoon Chili Powder (add More For A Spicy Dish)
2 cans (15 Oz. Size) Kidney Beans, Drained And Rinsed
1/4 cups Salsa
28 ounces, weight Diced Tomatoes
1 Tablespoon Tomato Paste
1/2 cups Parsley, Finely Chopped
Salt and Pepper, to taste

1
I used my food processor to dice up the garlic and parsley.
2
I also used it to chop the onion and carrot.
3
This sped things up because all I had left to chop was the bell pepper and asparagus.
4
This can be made very quickly when everything is chopped up and ready to go!
5
In 4-quart saucepan, heat 2 teaspoons of oil on medium-high until hot.
6
Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally.
7
Stir in the rice until well mixed, then add 2 cups of boiling water.
8
Turn heat on stove down to low and let simmer until water is gone.
9
After carrots are chopped mix them with turmeric and 1 Tablespoon of water and put them in the microwave for 2 minutes to soften them.
10
In 12-inch skillet, heat remaining 2 teaspoons of oil on medium until hot.
11
Add garlic and chili powder and cook for about 30 seconds.
12
Stir in beans, carrots, salsa, tomatoes, and tomato paste.
13
Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
14
Mix the rice mixture and the sauce together, and sprinkle some parsley on top when serving.
15
Place leftover parsley on the table for others to add more while eating.

777

kcal

Calories

Fat

150

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 teaspoons Olive Oil, Divided, 1 cup Red Bell Pepper, chopped, 2 cups Asparagus Chopped, 1 cup Onion, finely chopped, and more.

Yes, Red Rice and Beans 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!

Red Rice and Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions