Red Rice and Beans in the skillet

Red Rice and Beans

Course: Side Dish
Cuisine: Mexican
Keyword: Rice and Beans
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 445kcal
Author: Tania Sheff
This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.
Print Recipe

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp. ground cumin
  • 1/4 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
  • 1/4 cup cilantro chopped

Instructions

  • 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.
  • Add the garlic, cumin, and red pepper flakes. Cook for a minute.
  • Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
  • 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.
  • Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

Video

Notes

* Cooking time may vary depending on the kind of rice used. Follow the instructions on the rice package to get an accurate cooking time.

Nutrition

Calories: 445kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 23% | Vitamin C: 40.7% | Calcium: 7% | Iron: 21.7%