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Red Beans and Brown Rice

Yield: Serves 6. Each serving: 1-3/4 cups.



This delicious recipe freezes really well.

1 Tbsp vegetable oil
1 cup diced onion
1 mild hot pepper, seeded and diced (Anaheim, banana or pasilla)
3 tsp minced garlic
1-1/2 cups dry brown rice
3-1/4 cups low-sodium chicken broth
2 tsp dried oregano
1/2 tsp thyme
2 cups cooked or canned red beans, drained

Heat oil in a large pan or Dutch oven over medium-high heat. Sauté the onion, pepper and garlic until golden, about 4-5 minutes. Add the rice, broth and herbs. Cover and cook over medium heat for 25 minutes. Add the beans, cover and cook until the rice has absorbed the liquid, about 15 minutes. Fluff the rice and allow to stand 5 minutes before serving. Serve hot.