Red Beans and Rice

Okay, here is the recipe I did for Red Beans and Rice.  Last night we had it just as it is, with a bit of grated cheese sprinkled on top. I think today I am going to try it in a tortilla like a wrap with some cheese and maybe refried beans!  Yum!

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Sandie

Here are the ingredients I used to make it.

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I started by sautéing the sweet pepper (which I forgot to put in the picture again), in a bit of olive oil.  I cooked it for about 3 minutes, just until it started to soften and get fragrant.

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Next I added the rice, garlic powder and cayenne to the pan and “toasted” the rice for about 2 minutes until it started to brown

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I poured in the chicken broth and tomato sauce and brought this mixture to a boil.

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I added the beans, drained and rinsed, to the pan and then let it simmer for about 15 minutes until the rice was cooked and absorbed the “broth.”

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I served it plain tonight with just a bit of grated cheddar on top! It is delicious.


Recipe

Red Beans and Rice

Preparation Time: 10 minutes  Cooking Time: 30 minutes  Servings: 4

Ingredients

  • I large can kidney beans
  • 1 cup uncooked rice
  • 1/2 cup chopped sweet pepper
  • 1 tbsp. olive oil
  • 1 small onion, chopped (optional)
  • 1 cup Tomato sauce
  • 2 cups chicken broth
  • 2 tsp. garlic powder
  • 1/2 – 2 tsp. cayenne pepper, to taste

Directions

  1. Add chopped pepper (and onion) to large skillet with olive oil.
  2. Saute for about 2 minutes until peppers are starting to soften and get fragrant.
  3. Add rice, garlic powder and cayenne and continue to sauté for about 3 minutes to toast the rice.  It will start to brown a bit.
  4. Add chicken broth and tomato sauce and bring to a boil.
  5. Pour rinsed and drained kidney beans to pan and simmer for 15 minutes until rice is tender and has absorbed the broth.
  6. Serve hot with grated cheese on top, or make into a burrito!

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