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Red Beans & Brown Rice

Red Beans & Brown Rice

Nutritionally, this may be the perfect meal. You get fiber from the beans and rice and anti-aging compounds from the peppers. I can only find canned red beans at Whole Foods (Westbrae brand) and I prefer them in this dish but you can also use kidney beans. In a hurry? Use converted rice and reduce the cooking time from 45 to 20 minutes. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Makes: 3 to 4 servings

Red Beans & Brown Rice

Ingredients:

  • 1 teaspoon olive oil
  • 1/3 cup diced onion
  • 1 clove garlic, crushed
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 1/2 cup diced yellow pepper
  • 1/2 cup diced green (or jalapeno) pepper
  • 3/4 cup brown rice
  • 1 1/2 cups chicken stock or water (if vegetarian)
  • 1 15-ounce can red beans, drained
  • 1/2 teaspoon salt
  • pepper to taste

Instructions:

  1. In a large skillet over medium-hi heat, sauté onion & garlic in oil for 2 minutes until soft.
  2. Add celery and peppers and sauté 2 minutes.
  3. Add dry rice and sauté 2 minutes.
  4. Add stock and beans and bring to a boil.
  5. Reduce heat, cover and simmer 45 minutes.
  6. Remove from heat and let stand at least 10 minutes.
  7. Stir in salt and pepper.

12 Comments on "Red Beans & Brown Rice"

  1. Sandie

    It is 100 % whole grain and GMO Free. It was purchased at Fresh Market. We don’t have a Whiole Foods here,

  2. Sandie

    I used Wellsley Farms Organic Long Grain Brown Rice

    • Jenny

      You could check the cooking time on this rice but as far as I know all long grain brown rice requires 40-45 minutes plus 10 minutes rest. Please check to make sure you follow the recipe exactly, using 3/4 cup of rice and the proper amount of liquid and cooking time. There is no reason for the rice to be hard.

  3. Sandie

    Hi Jenny:
    Thanks for all of your great recipes. Is there any way that I can make the brown rice more soft and tender in the red beans and brown rice recipe. The recipe result was good but the rice was somewhat hard and pebble like
    not soft and I did not know how to make it absorb more liquid to soften the rice. Any suggestions. Thanks.

    • Jenny

      Brown rice is definitely more chewy than white but it should not be hard and pebble like. I just made this dish last week and I always use long grain brown rice. What kind of rice did you use?

  4. june

    This recipe is the best! Thank you. My whole family loves it and it is very healthy!

  5. James T

    I cooked dried beans separately beforehand and subbed unsalted vegetable stock. Still tastes great and cuts the sodium way back

    • Tammy

      Where did u find unsalted stock i could only find less sodium ones

  6. Sharee

    Hello!
    I would like to use not pre cooked beans. Can I just replace the canned beans with the raw beans or would I need to cook them separately?

    Thanks

    • Jenny

      You would cook the beans separately. They need more liquid than this recipe provides and also they would need more time to cook than this recipe.

      • Juan

        I would prefer it if most recipes would use “made from scratch” ingredients such as beans!

  7. Adele n.

    Hi Jenny. It’s snowing/raining like mad here in Nova Scotia this February Sunday. My family is making your rib recipe for supper yum! I like to make rice ,beans and corn to accompany. I soften chopped onions for a few minutes in frying pan (no stick) with a bit of canola oil,add a good spoonful of whole cumin, stir add drained kidney beans and peaches and cream corn kernels to heat through. Meanwhile, I have cooked basmati rice separately then add it to the bean mixture. A good grind of black pepper and you’re good to go. We enjoy all your recipes. Keep posting! Regards from Canada

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