Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings
The combination of rice and beans never gets old! I’ve been making this dish for a long time now. You can say that I have perfected it! I kid you not! This recipe is a step-by-step process that you need to follow. They will guide you to perfection! Try it now!
INGREDIENTS :
- 2 c long-grain brown rice
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes, or to taste
- 14.5 ounces 1 can diced tomatoes
- 1 large bell pepper, diced
- 1 medium onion, diced
- 16 ounces 1 can of black beans, rinsed
- 2 garlic cloves, minced
- 4 c vegetable broth
- ¼ c cilantro, chopped
- ¼ c extra virgin olive oil
DIRECTIONS :
- Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.
- Add the bell pepper, then sauté for a few minutes until soft as well.
- Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.
- Add the tomato slices, then sauté until soft as well.
- Stir in the vegetable broth and rice. Allow the mixture to boil.
- Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.
- Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.
- Serve and enjoy!
Notes:
- This is best served with a fresh salad, chicken dish, or cooked veggies.
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 445 kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 3.9mg
RED RICE AND BEANS
Yield:
6
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Ingredients
- 2 c long-grain brown rice
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes, or to taste
- 14.5 ounces 1 can diced tomatoes
- 1 large bell pepper, diced
- 1 medium onion, diced
- 16 ounces 1 can of black beans, rinsed
- 2 garlic cloves, minced
- 4 c vegetable broth
- ¼ c cilantro, chopped
- ¼ c extra virgin olive oil
Instructions
- Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the onion and sauté for about 3 minutes or until soft.
- Add the bell pepper, then sauté for a few minutes until soft as well.
- Add garlic, red pepper flakes, and cumin. Sauté for about a minute or until aromatic.
- Add the tomato slices, then sauté until soft as well.
- Stir in the vegetable broth and rice. Allow the mixture to boil.
- Cover the skillet with the lid, then turn the heat down to low. Cook the rice for about 45 minutes or until cooked through.
- Add the cilantro and black beans, then stir until well incorporated. Remove from the heat.
- Serve and enjoy!
