Red Beans and Rice
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 tablespoon olive oil
- 1 cup onion, cut into ½-inch pieces
- 1 cup green bell pepper, rinsed and diced
- 1 tablespoon garlic, minced or pressed (about 2–3 cloves)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 can (14½ oz) low-sodium chicken broth or vegetable broth
- 1/2 cup instant brown rice, uncooked
- 2 cans (15 oz each) low-sodium red kidney beans, drained and rinsed
Ingredients
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Instructions
- Heat oil in a 12-inch sauté pan over medium heat. Cook onion, stirring occasionally, for 5 minutes, until pieces begin to soften, but not brown.
- Meanwhile, dice green pepper into pieces about ¼ inch in size. Tip: Slice pepper lengthwise into ¼-inch strips. Holding the strips together, cut crosswise in ¼-inch pieces. Add green pepper to cooking onion. Cover. Cook for 5 minutes, stirring occasionally.
- While the green pepper and onion cook, mince the garlic. Add garlic, cumin, and oregano to the sauté pan. Cook and stir for 1 minute.
- Add broth and rice to sauté pan with green pepper and onion. Stir well, cover, and simmer for 10 minutes.
- Meanwhile, drain beans and rinse thoroughly.
- Add beans to sauté pan. Stir well. Cover. Simmer for 5 minutes to heat beans and blend flavors.
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