Red Beans and Rice
A one-skillet pot of kidney beans, brown rice, peppers and onion seasoned with cumin and oregano, ready in about half an hour.
5 MIN PREP25 MIN COOK30 MIN TOTALSERVES 4
Red beans and rice is a New Orleans classic, and this quick skillet version keeps it simple and meat-free. Instant brown rice cooks right in the broth alongside the beans, so the whole meal comes together in one pan in about 30 minutes. If your canned beans are not labeled low sodium, rinse them well, which cuts the salt noticeably.
Recipe adapted from NHLBI, Deliciously Healthy Dinners (public domain, U.S. government work). Photo: Infrogmation of New Orleans, CC BY-SA 4.0.
Serves 4 · Units: As written
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion, 1/2-inch pieces
- 1 cup diced green bell pepper, 1/4-inch pieces
- 1 tbsp minced garlic, about 2 to 3 cloves
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- 1 can low-sodium vegetable broth, 14.5 oz
- ½ cup instant brown rice, uncooked
- 2 cans low-sodium red kidney beans, 15 oz each; drained and rinsed
Steps
- Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring now and then, until it begins to soften but has not browned.
- Add the diced green pepper, cover, and cook for 5 minutes, stirring occasionally.
- Stir in the garlic, cumin and oregano and cook for 1 minute, stirring constantly.
- Pour in the broth, add the rice, stir well, cover, and simmer for 10 minutes.
- Stir in the drained, rinsed beans, cover, and simmer for 5 minutes to heat them through and let the flavors blend. Steamed broccoli makes a good side.