Dinner · beansPrint
Red beans and rice
From National Heart, Lung, and Blood Institute · Easy · skillet, cajun, meatless
Notes
- Steamed broccoli goes well on the side.
Ingredients
- olive oil 1 Tbsp
- onion — cut into 1/2-inch pieces 1 cup
- green bell pepper — diced small 1 cup
- garlic — minced, 2–3 cloves 1 Tbsp
- ground cumin 1 1/2 tsp
- dried oregano 1 1/2 tsp
- low-sodium chicken or vegetable broth 1 can (14.5 oz)
- instant brown rice — uncooked 1/2 cup (50 g)
- low-sodium red kidney beans — drained and rinsed 2 cans (15 oz)
Steps
- Heat the oil in a 12-inch pan over medium heat. Cook the onion for 5 minutes, stirring now and then, until it starts to soften without browning.
- Add the bell pepper, cover, and cook 5 minutes, stirring once or twice.
- Stir in the garlic, cumin, and oregano and cook for 1 minute.
- Add the broth and rice, stir well, cover, and simmer for 10 minutes.
- Stir in the beans, cover, and simmer 5 minutes to heat them through.