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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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