Red Rice and Beans Recipe
If you’re on the hunt for a hearty, nutritious dish that is both satisfying and simple to prepare, look no further than this Red Rice and Beans Recipe. Infused with vibrant flavors and a colorful mix of ingredients, this dish is perfect for a weeknight dinner or a meal prep option for the week ahead. The combination of long grain brown rice and black beans creates a delightful texture, while the spices and vegetables bring it all to life. It’s not just a meal; it’s a celebration of wholesome ingredients!
Top Reasons to Make Red Rice and Beans Recipe
- Nutrient-Rich: Packed with fiber, protein, and essential vitamins from the beans and vegetables.
- Budget-Friendly: Utilizing pantry staples, this recipe is easy on the wallet.
- Versatile: Customize with your favorite vegetables or spices for a unique twist each time.
- Meal Prep Friendly: Makes for great leftovers, ideal for lunches throughout the week.
- Quick to Prepare: With minimal prep time, you can have a delicious meal on the table in under an hour.
What Goes Into Red Rice and Beans Recipe
- 1 tablespoon extra virgin olive oil: For sautéing and added flavor.
- 1 medium onion, diced: Provides a sweet and savory base.
- 1 large bell pepper, diced: Adds color and crunch.
- 2 garlic cloves, minced: Infuses the dish with aromatic goodness.
- 1 teaspoon ground cumin: A warm spice that enhances the flavor profile.
- 1/2 teaspoon red pepper flakes or to taste: For a hint of heat.
- 14.5 oz can diced tomatoes: Adds moisture and acidity.
- 2 cups long grain brown rice: The base of the dish, providing fiber and sustenance.
- 4 cups vegetable broth: For cooking the rice and adding depth of flavor.
- 16 oz can black beans, rinsed: A great source of protein and texture.
- 1/4 cup cilantro, chopped: Freshness to finish the dish.
What You’ll Need (Gear)
- Large pot: For cooking the rice and beans together.
- Wooden spoon: For stirring without scratching your pot.
- Measuring cups and spoons: To accurately measure out your ingredients.
- Knife and cutting board: For chopping your vegetables.
- Can opener: To open your canned ingredients with ease.
Build Red Rice and Beans Recipe Step by Step
Step 1: Sauté the Vegetables
In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and diced bell pepper, cooking until they are softened, about 5-7 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Step 2: Add Spices and Tomatoes
Sprinkle in the ground cumin and red pepper flakes. Stir well to coat the vegetables in the spices. Next, add the can of diced tomatoes with their juices, stirring to combine.
Step 3: Incorporate Rice and Broth
Add the long grain brown rice to the pot, stirring to mix it with the vegetable and spice mixture. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
Step 4: Cook the Rice
Let the rice simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, check occasionally and add a bit more broth or water if it looks too dry.
Step 5: Add the Beans
Once the rice is cooked, stir in the rinsed black beans, allowing them to heat through for about 5 minutes. Remove the pot from heat.
Step 6: Finish with Cilantro
Just before serving, add the chopped cilantro to the pot and stir gently to combine. Taste and adjust seasoning with salt and pepper as desired.
Nutrition-Minded Tweaks
- Swap the Rice: Use quinoa or cauliflower rice for a lower-carb option.
- Increase Vegetables: Add in spinach or kale for extra nutrients.
- Change Up the Beans: Use pinto or kidney beans if you prefer.
- Reduce Sodium: Opt for low-sodium vegetable broth to control salt intake.
Common Errors (and Fixes)
- Rice is Too Hard: If the rice is undercooked, add a splash more broth or water, cover, and let simmer a bit longer.
- Too Much Liquid: If you end up with a soupy dish, keep the pot uncovered for a few minutes to allow steam to escape and thicken the mixture.
- Flavor is Lacking: Don’t hesitate to adjust seasonings. A pinch of salt or additional spices can make a big difference!
- Burnt Bottom: Stir frequently to prevent sticking, especially towards the end of cooking.
Cooling, Storing & Rewarming
To cool, let the Red Rice and Beans sit at room temperature for no more than two hours before transferring to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, consider freezing it for up to 3 months. When ready to reheat, simply microwave or warm on the stovetop, adding a splash of water or broth to revive the dish’s moisture.
Reader Q&A
Can I make this recipe in advance?
Absolutely! This dish is perfect for meal prep and can be made ahead of time. Just store it in the fridge and reheat when ready to enjoy.
What can I serve with Red Rice and Beans?
This dish pairs wonderfully with avocado, a side salad, or some crusty bread. You can also serve it alongside grilled chicken or fish for a complete meal.
Can I use different types of beans?
Yes! Feel free to swap black beans for pinto, kidney, or even chickpeas if you prefer. Each will bring its own unique flavor and texture.
Is this recipe gluten-free?
Yes, this Red Rice and Beans Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
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Save & Share
If this Red Rice and Beans Recipe has delighted your taste buds, don’t forget to share it with friends and family! Save it to your favorite recipe board or post it on social media to inspire others. Enjoy every delicious bite!
This Red Rice and Beans Recipe is a wholesome, diverse meal that celebrates the simplicity of great ingredients. With its rich flavors and comforting textures, it’s a dish that deserves a place in your kitchen repertoire. Whether enjoyed alone or shared with loved ones, it’s bound to bring satisfaction and nourishment to your table.
Red Rice and Beans Recipe
Ingredients
Equipment
Method
- In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and diced bell pepper, cooking until they are softened, about 5-7 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
- Sprinkle in the ground cumin and red pepper flakes. Stir well to coat the vegetables in the spices. Next, add the can of diced tomatoes with their juices, stirring to combine.
- Add the long grain brown rice to the pot, stirring to mix it with the vegetable and spice mixture. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
- Let the rice simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, check occasionally and add a bit more broth or water if it looks too dry.
- Once the rice is cooked, stir in the rinsed black beans, allowing them to heat through for about 5 minutes. Remove the pot from heat.
- Just before serving, add the chopped cilantro to the pot and stir gently to combine. Taste and adjust seasoning with salt and pepper as desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This dish can be frozen for up to 3 months for easy meal prep.
- Feel free to customize with your favorite vegetables or spices!
