Red Beans and Rice

Red Beans and Rice might be a good recipe to expand your side dish recipe box. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 243 calories, 10g of protein, and 5g of fat per serving. This recipe serves 8. A mixture of olive oil, chicken stock, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. 38 people were impressed by this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 46%, this dish is good. Try Red Rice With Habanero Sausage And Red Beans, Red Beans And Rice, and E-Z Red Beans & Rice for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tablespoon butter

2 (1-pound) cans red kidney beans

1 stalk celery, diced

2 1/2 cups chicken stock

1 tablespoon minced fresh cilantro leaves

2 large cloves garlic, lightly crushed with the side of a knife blade and minced

1 green bell pepper, stem and seeds removed and small diced

1/4 teaspoon ground black pepper

1 tablespoon hot sauce

1 tablespoon olive oil

1 teaspoon onion powder

1 large red onion, diced

1 teaspoon salt

1 cup white rice

Equipment:

sauce pan

Cooking instruction summary:

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

 

Step by step:


1. Heat olive oil over medium-high heat in a large saucepan.

2. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

3. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid.

4. Remove from heat and let stand for 5 minutes.

5. Fold rice and beans gently together and transfer to a serving dish.

6. Serve garnished with cilantro.


Nutrition Information:

Quickview
242k Calories
9g Protein
4g Total Fat
40g Carbs
5% Health Score
Limit These
Calories
242k
12%

Fat
4g
7%

  Saturated Fat
1g
10%

Carbohydrates
40g
14%

  Sugar
4g
5%

Cholesterol
6mg
2%

Sodium
750mg
33%

Get Enough Of These
Protein
9g
20%

Manganese
0.65mg
32%

Fiber
6g
28%

Vitamin C
15mg
19%

Phosphorus
177mg
18%

Copper
0.28mg
14%

Potassium
468mg
13%

Vitamin B1
0.18mg
12%

Vitamin B6
0.24mg
12%

Magnesium
46mg
12%

Vitamin B3
2mg
11%

Iron
1mg
11%

Folate
41µg
10%

Vitamin B2
0.16mg
10%

Selenium
6µg
9%

Vitamin K
8µg
9%

Zinc
1mg
8%

Calcium
51mg
5%

Vitamin B5
0.44mg
4%

Vitamin E
0.44mg
3%

Vitamin A
130IU
3%

covered percent of daily need
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