Wednesday, March 24, 2010

Red Beans and Rice

I love this recipe. The beans and rice make a complete protein so it's an excellent meatless meal. It's also deadly cheap and super, super easy. Seriously, beyond simple. You can use brown rice if you like but it makes the fiber content really, really high (so drink lots and lots of water to avoid a backlog....) You can also spice it us as much as you like. Get out the Tabasco!

Red Beans and Rice
Serves 4 - 6

  • Olive oil
  • 1 large onion, diced
  • 1 roasted red pepper, diced (or you can use a fresh one)
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tbsp cajun seasoning
  • 19oz/540 ml can of red kidney beans, do not drain
  • 28 oz/796ml can of diced tomatoes, no salt added
  • 3/4 cup long grain rice
  • 1 1/2 cup water
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese


  1. Coat the bottom of a saucepan with oil and heat over medium
  2. Add the onions and peppers and cook until soft
  3. Add all the remaining ingredients, bring to a simmer, cover and cook until the rice is done. (the rice package should give you a pretty good idea of how long this will take)
  4. Serves sprinkled with cheese
Dang this is good!

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