Mexican Red-Beans with Rice
I made this rice dish last time we had Beef Chimichangas for dinner. I used white rice. There, I said it. I used white rice. I like white rice. White rice is delicious but there is no way to dress it up to make it healthy. So to stretch the naughty that is the white rice, I’ve added lots of onion, red pepper and an entire can of red kidney beans. Thereby doubling the portion of your rice side thereby cutting the naughty in half!!! Woot woot 🙂
Serves 8
1 tbsp extra virgin olive oil
1 Small onion, diced
½ red pepper, diced
3 Cloves garlic, crushed
1 Cup (uncooked) long grain rice (I used white…eeeek!)
1 tbsp cajun seasoning:
Cajun Spice
2 tsp sweet paprika
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp (dried) oregano
1 tsp (dried) thyme
¼-1/2 tsp cayenne pepper (to taste)
Mix all ingredients together and store in an air-tight container for up to 6 months
2 Cups sodium-reduced stock (I used beef – my fav!)
1 Cup passata (strained tomatoes)
540 ml can of red kidney beans, rinsed well
Salt
Pepper
Use a large skillet with a tight-fitting lid; add the olive oil to the pan and turn heat to medium high, when the oil is hot (it will ripple) add in the onion and red pepper; season with salt and pepper.
Sauté for 5 – 7 minutes, until the veggies are soft and the peppers are slightly charred.
Add in the garlic , cook stirring constantly for about 30 seconds (careful not to let it burn) and then add in the rice; mix well.
Let the rice fry for about a minute, mixing constantly so it doesn’t burn (toasting).
Add in the Cajun spice, mix well to incorporate.
Drop the heat on the pan to medium.
Add in the stock and then the passata; season with salt and pepper (about ½ tsp salt and ¼ tsp pepper); mix well.
Stir in the beans.
Let the pan come to a boil then cover with the lid and drop the heat to medium-low.
Simmer for 20 to 25 minutes, until the rice is fully cooked and no longer crunchy.
Taste and adjust seasoning.
Notes:
- Use whatever (sodium-reduced) stock you have on hand.
- You can even use water in place of the stock if needed.
- Feel free to switch up the beans you use.
A recipe for Mexican Red-Beans with Rice; crunchy veggies with rice and red kidney beans coated in a spicy tomato sauce.
Mexican Red-Beans with Rice
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, , diced
- 1/2 red pepper , diced
- 3 cloves garlic , crushed
- 1 cup (uncooked) long grain rice (I used white…eeeek!)
- 1 tbsp cajun seasoning:
- 2 tsp sweet paprika
- 2 tsp garlc powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp (dried) oregano
- 1 tsp (dried) thyme
- 1/4 - 1/2 tsp cayenne pepper (to taste)
- 2 cups sodium-reduced stock (I used beef – my fav!)
- 1 cup Passata (strained tomatoes)
- 540 ml can of red kidney beans , rinsed well
- salt
- pepper
Instructions
- Mix all ingredients together and store in an air-tight container for up to 6 months
- Use a large skillet with a tight-fitting lid; add the olive oil to the pan and turn heat to medium high, when the oil is hot (it will ripple) add in the onion and red pepper; season with salt and pepper.
- Sauté for 5 – 7 minutes, until the veggies are soft and the peppers are slightly charred.
- Add in the garlic , cook stirring constantly for about 30 seconds (careful not to let it burn) and then add in the rice; mix well.
- Let the rice fry for about a minute, mixing constantly so it doesn’t burn (toasting).
- Add in the Cajun spice, mix well to incorporate.
- Drop the heat on the pan to medium.
- Add in the stock and then the passata; season with salt and pepper (about ½ tsp salt and ¼ tsp pepper); mix well.
- Stir in the beans.
- Let the pan come to a boil then cover with the lid and drop the heat to medium-low.
- Simmer for 20 to 25 minutes, until the rice is fully cooked and no longer crunchy.
- Taste and adjust seasoning.
Recipe Notes
- Use whatever (sodium-reduced) stock you have on hand.
- You can even use water in place of the stock if needed.
- Feel free to switch up the beans you use.