Red beans and rice

  • Serves 4
  • Prep 10 min
  • Cook 25 min

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

  1. 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.
  2. Add the bell pepper, cover, and cook 5 minutes, stirring once or twice.
  3. Stir in the garlic, cumin, and oregano and cook for 1 minute.
  4. Add the broth and rice, stir well, cover, and simmer for 10 minutes.
  5. Stir in the beans, cover, and simmer 5 minutes to heat them through.

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