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Red Beans& Rice (Randelman)

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Submitted by jenpatton

YIELD

servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

½ 226.8
POUND G RED KIDNEY BEANS
soaked
1 1
LARGE LARGE GREEN BELL PEPPERS
cut into, strips
1 1
EACH EACH BAY LEAVES *
¼ 59
CUP ML OLIVE OIL
1 1
EACH EACH ONIONS
md, chopped
1 1
SMALL SMALL GREEN BELL PEPPERS
chopped
4 4
EACH EACH GARLIC CLOVES
chopped
¼ 1.3
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CUMIN
3 15
TEASPOONS ML SALT
1 1
X X BLACK PEPPER
to taste *
2 473
CUPS ML RICE

Directions

Cook kidney beans with bay leaf and strips of pepper.

Simmer until tender.

Heat oil in a pot and sauté onion, bell pepper and garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock.

Add beans to sauté. Put pot over high heat and add the cumin, salt, pepper and rice.

Cook with reserved stock until all the liquid has been absorbed.

Stir the rice with a fork, lower heat and simmer another 10 minutes, until the rice is tender.

Discard bay leaf, adjust seasonings and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 541 24% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1972mg 82%
Total Carbohydrate 30g 30%
Dietary Fiber 7g 26%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 89%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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