Red Beans and Rice

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 cup Brown rice, uncooked; 2 teaspoons Vegetable oil; 2 cloves Garlic cloves, peeled and minced; 1 small Yellow onion, small, chopped; 1 Bell pepper, cored, seeded, and chopped; 1½ ounces Water, for cooking vegetables; 1 fresh Fresh tomato, coarsely chopped; ¼ teaspoon Salt; ⅛ teaspoon Ground cumin; 2 cans (15.5 ounce each) Low-sodium red kidney beans, drained and rinsed; 1½ cups Water, for cooking beans; 1 Avocado, peeled, pitted, and chopped; 2 tablespoons Fresh cilantro, chopped (optional)

Recipe GLPR15425db7a1cf5f

Latin American

Main Course

65 min

479 cal

Servings: 4

Stovetop

SNAP eligible

A classic comfort dish combining seasoned brown rice with a hearty stew of red kidney beans, garlic, onion, bell pepper, and tomato. The beans are simmered until tender and infused with warm spices, while the rice cooks separately then is fluffed and combined. Topped with fresh avocado and optional cilantro for brightness.

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Ingredients

1 cup Brown rice, uncooked

2 teaspoons Vegetable oil

2 cloves Garlic cloves, peeled and minced

1 small Yellow onion, small, chopped

1 Bell pepper, cored, seeded, and chopped

1½ ounces Water, for cooking vegetables

1 fresh Fresh tomato, coarsely chopped

¼ teaspoon Salt

⅛ teaspoon Ground cumin

2 cans (15.5 ounce each) Low-sodium red kidney beans, drained and rinsed

1½ cups Water, for cooking beans

1 Avocado, peeled, pitted, and chopped

2 tablespoons Fresh cilantro, chopped (optional)

Directions

Rinse the brown rice under cold water and drain well. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and stir once. Reduce heat to low, cover with a lid, and simmer for 35–40 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
While the rice cooks, heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped onion, and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the 1.5 ounces of water to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the coarsely chopped fresh tomato, salt, and ground cumin. Let simmer for 2–3 minutes to allow the flavors to blend.
Add the drained and rinsed red kidney beans and 1.5 cups of water to the pot. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the beans are heated through and the flavors meld together. The mixture should be thick and stew-like; if it becomes too thick, add a little more water.
Divide the cooked brown rice among four serving bowls. Top each portion with an equal amount of the red bean mixture. Garnish with chopped avocado and fresh cilantro, if desired. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at any Charlotte grocer—Harris Teeter, Kroger, Food Lion, Walmart, ALDI all carry brown rice, kidney beans (canned or dried), bell peppers, onions, garlic, cumin, avocado, and cilantro. The stated 65 minutes is honest if using canned beans; dried beans would need overnight soaking or 2+ hours simmering, which the recipe doesn't flag. Cost per serving lands around $2–2.50 if you use canned beans and assume avocado at $1.50, making this genuinely cheap weeknight food. The dish is forgiving—minimal chopping, one pot, minimal stirring—and reheats well as a next-day lunch. The only friction: cilantro and avocado can vary in price and quality seasonally, and if someone dislikes cilantro or avocado (common), the recipe loses a selling point without much backup.