Rice and Red Beans

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Serving Size: 
1/2 cup rice, 1/2 cup vegetables and beans
  • 1/2 tablespoon oil (canola or vegetable)
  • 1 medium onion, chopped
  • 1/4 teaspoon garlic powder
  • 2 medium tomatoes (finely diced)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 ribs celery, sliced (about 1 cup)
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) red beans (rinsed and drained)
  • 4 cups instant brown rice, cooked
  1. Place oil in large skillet and heat. Add onion and cook until soft.
  2. Add garlic, tomatoes, green pepper, celery, and oregano.
  3. Cover and simmer until vegetables are crisp tender (about 5 minutes).
  4. Add beans and simmer. Stir mixture every once in a while until heated through.
  5. Cook rice according to package directions.
  6. Spoon the vegetable and bean mixture over rice.
  • Use a 15 ounce can of diced tomatoes (drained) if fresh tomatoes are not available.
  • This recipe can be used as a main dish, side dish, or a filling for tortillas.
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