Rice and Red Beans

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Serving Size: 
1/2 cup rice, 1/2 cup vegetables and beans
  • 1/2 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/4 teaspoon garlic powder
  • 2 medium tomatoes, finely diced
  • 1 medium green pepper, chopped (about 1 cup)
  • 2 medium stalks celery, sliced (about 1 cup)
  • 1/2 teaspoon dried oregano
  • 1-15 ounce can red beans, rinsed and drained
  • 4 cups cooked instant brown rice
  1. Place oil in large skillet and heat. Add onion and sauté until soft.
  2. Add garlic, tomatoes, green pepper, celery, and oregano.
  3. Cover and simmer for 5 minutes or until vegetables are crisp-tender.
  4. Add beans and simmer, stirring occasionally, until heated through. Add a small amount of salt and pepper if desired.
  5. While the vegetables and beans are simmering, cook rice according to package directions.
  6. Spoon the vegetable and bean mixture over rice.
  7. Refrigerate leftovers.
  • If fresh tomatoes are not available, use a 15-ounce can of diced tomatoes with the liquid drained off.
  • This recipe can be used as a main dish, side dish, or as a filling for tortillas.
  • 2 cups uncooked rice when cooked will give about 4 cups cooked rice.
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