Red Beans & Rice
This popular side is an easy way to use dry beans and rice from your pantry.
$1.19 per serving
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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