Red Rice and Beans is a beloved dish that brings together simple ingredients to create a hearty and flavorful meal. Originating from various culinary traditions across Latin America and the Caribbean, this dish is not only delicious but also packed with nutrients. The combination of long grain brown rice, black beans, and a mix of aromatic vegetables creates a filling and satisfying dish that is perfect for any time of day. Whether you’re looking for a nutritious weeknight dinner or a dish to serve at a family gathering, this Red Rice and Beans recipe is sure to please everyone at the table. Plus, it’s plant-based, making it a great choice for vegetarians and vegans alike.
Ingredients:
- ¼ cup extra virgin olive oil
- 1 medium onion, diced
- 1 large bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes (or to taste)
- 1 can (14.5 oz) diced tomatoes
- 2 cups long grain brown rice
- 4 cups vegetable broth
- 1 can (16 oz) of black beans, thoroughly rinsed and drained of excess liquid.
- ¼ cup fresh cilantro, chopped
Instructions:
- Sauté the Aromatics:
- Heat the extra virgin olive oil in a large pot or deep skillet over medium heat.
- Add the diced onion and bell pepper to the pot and sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Add the minced garlic, ground cumin, and red pepper flakes to the pot. Sauté for an additional 1-2 minutes until fragrant, stirring constantly to avoid burning the garlic.
- Add Tomatoes and Rice:
- Pour in the can of diced tomatoes, including the juice, and stir to combine with the sautéed vegetables and spices.
- Add the long grain brown rice to the pot and stir well to coat the rice with the vegetable mixture.
- Cook the Rice:
- Pour the vegetable broth into the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 35-40 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during the cooking process to ensure proper steam absorption.
- Add Black Beans:
- Once the rice is cooked, add the rinsed and drained black beans to the pot.
- Stir gently to combine and cook for an additional 5 minutes, allowing the beans to heat through and the flavors to meld together.
- Finish with Cilantro:
- Remove the pot from heat and stir in the chopped fresh cilantro.
- Taste and adjust seasoning if needed, adding more salt or red pepper flakes according to your preference.
- Serve:
- Serve the Red Rice and Beans hot as a main dish or a side. Top with extra fresh cilantro or a splash of lime juice for added flavor, if you like.
- Enjoy this hearty and flavorful dish with a side of avocado, a dollop of sour cream, or your favorite hot sauce.
Conclusion
This Red Rice and Beans recipe is a delicious and nourishing dish that’s easy to prepare and full of vibrant flavors. The combination of fluffy brown rice, creamy black beans, and aromatic vegetables and spices makes for a hearty meal that’s perfect for any occasion. It’s a versatile dish that can be enjoyed on its own or paired with other favorite sides and toppings. Whether you’re cooking for a busy weeknight or looking for a satisfying dish to serve to guests, this recipe is sure to become a staple in your kitchen.
Savory Red Rice and Beans: A Hearty and Flavorful Plant-Based Dish
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 1 large bell pepper diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes or to taste
- 1 can 14.5 oz diced tomatoes
- 2 cups long grain brown rice
- 4 cups vegetable broth
- 1 can 16 oz of black beans, thoroughly rinsed and drained of excess liquid.
- ¼ cup fresh cilantro chopped
Instructions
- Sauté the Aromatics:
- o Heat the extra virgin olive oil in a large pot or deep skillet over medium heat.
- o Add the diced onion and bell pepper to the pot and sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- o Add the minced garlic, ground cumin, and red pepper flakes to the pot. Sauté for an additional 1-2 minutes until fragrant, stirring constantly to avoid burning the garlic.
- Add Tomatoes and Rice:
- o Pour in the can of diced tomatoes, including the juice, and stir to combine with the sautéed vegetables and spices.
- o Add the long grain brown rice to the pot and stir well to coat the rice with the vegetable mixture.
- Cook the Rice:
- o Pour the vegetable broth into the pot and bring the mixture to a boil.
- o Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 35-40 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during the cooking process to ensure proper steam absorption.
- Add Black Beans:
- o Once the rice is cooked, add the rinsed and drained black beans to the pot.
- o Stir gently to combine and cook for an additional 5 minutes, allowing the beans to heat through and the flavors to meld together.
- Finish with Cilantro:
- o Remove the pot from heat and stir in the chopped fresh cilantro.
- o Taste and adjust seasoning if needed, adding more salt or red pepper flakes according to your preference.
- Serve:
- o Serve the Red Rice and Beans hot as a main dish or a side. Top with extra fresh cilantro or a splash of lime juice for added flavor, if you like.
- o Enjoy this hearty and flavorful dish with a side of avocado, a dollop of sour cream, or your favorite hot sauce.