pile of red beans

Red Beans & Rice

This popular side is an easy way to use dry beans and rice from your pantry.
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Course Snacks & Sides
$1.19 per serving
Servings 4 cups

Ingredients
 

  • 1 teaspoon canola oil
  • 1 medium onion (chopped)
  • 2 garlic cloves chopped (1 tsp minced or ½ tsp powder)
  • 2 cups red beans, cooked (or one 15-ounce can, drained)
  • 1 15-ounce can stewed tomatoes
  • ¼ teaspoon black pepper
  • ½-1 teaspoon CNP Mexican Seasoning
  • 3 cups cooked brown rice

Instructions
 

  • Heat oil in skillet or electric skillet. Add onions and garlic. Cook until lightly browned, about 5 minutes.
  • Add beans, tomatoes, pepper, and seasoning. Cook over low heat and simmer for 30 minutes.
  • Serve beans over rice.

Notes

Variation
  • Make it Spicy: Add chopped jalapeño pepper or a few drops of hot sauce to beans while cooking.

Nutrition Label

Serving: 1 cup
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