Red Rice and Beans




25 Mins


– ¼ cup extra virgin olive oil – 1 medium onion diced – 1 large bell pepper diced – 2 garlic cloves minced – 1 tsp. ground cumin – ¼ tsp. red pepper flakes or to taste – 14.5 oz. 1 can diced tomatoes – 2 cups long grain brown rice – 4 cups vegetable broth – 16 oz. 1 can black beans, rinsed – ¼ cup cilantro chopped

Step 1

In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.

Step 2

Add the garlic, cumin, and red pepper flakes. Cook for a minute.

Step 3

Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.

Step 4

At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.

Step 5

Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

This is THE ONLY Rice and Beans recipe you'll ever need! Made with simple ingredients, this dish is filling and very tasty.

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