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Favourite Red Beans & Rice with Salsa

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Submitted by neetze

Favourite Red Beans and Rice with Salsa recipe

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

hrs

Ingredients

½ 118
CUP ML RED BEANS
dried
½ 118
CUP ML RED KIDNEY BEANS
dried
3 7.1E+2
CUPS ML WATER
1 ½ 355
CUPS ML ONIONS
chopped
3 3
EACH GARLIC CLOVES *
1 5
TEASPOON ML OREGANO
dried
1 1
EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CORIANDER
dried
1 5
TEASPOON ML RED PEPPER FLAKES
crushed
1 237
CUP ML TOMATO JUICE
1 237
CUP ML BROWN RICE *
2 473
CUPS ML VEGETABLE STOCK
or any stock you like
1
X SALSA *

Directions

Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).

Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf.

Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix.

Continue to cook while preparing the rice. Put in the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 45 minutes, or until tender.

In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 141 8% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 18%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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