Rice and Beans

Name: Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; ½ cup celery, chopped; ½ cup onion, chopped; 2 garlic cloves; 2 cups cooked rice; 16 ounces canned kidney beans, drained of all but 1 tablespoon liquid; 2 tablespoons parsley, chopped; 1 dash Tabasco sauce; 1 dash salt; 1 dash pepper

Eats Now Editorial Team · 645 kcal · General

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Rice and Beans – a delicious recipe with oil, celery, onion, garlic, rice, kidney beans. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 tablespoons oil
½ cup celery, chopped
½ cup onion, chopped
2 garlic cloves
2 cups cooked rice
16 ounces canned kidney beans, drained of all but 1 tablespoon liquid
2 tablespoons parsley, chopped
1 dash Tabasco sauce
1 dash salt
1 dash pepper

1
Heat oil in large skillet and saute the onion, celery, and garlic.
2
Stir in the rice, beams, and parsley.
3
Season with Tabasco sauce and salt and pepper.
4
stir for 5 minutes or until heated through.

645

kcal

Calories

Fat

121

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 tablespoons oil, ½ cup celery, chopped, ½ cup onion, chopped, 2 garlic cloves, and more.

Yes, Rice and Beans falls under the General 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.

Quick Info

Servings
4 servings
Calories
645 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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