Red Beans and Rice
Red kidney beans and tomatoes and flavored with garlic, onions, peppers, and seasonings and simmered until tender. Serve the bean mixture over rice and top w.
Prep: 15 min · Cook: 80 min
Ingredients
- 1 cup uncooked brown rice nutrition facts
- 2 teaspoons vegetable oil nutrition facts
- 2 cloves garlic (peeled and minced) nutrition facts
- 1 small yellow onion (chopped) nutrition facts
- 1 bell pepper (cored, seeded, and chopped) nutrition facts
- 1 1/2 ounces water
- 1 fresh tomato (coarsely chopped) nutrition facts
- 1/4 teaspoon salt nutrition facts
- 1/8 teaspoon ground cumin
- 2 cans (15.5 ounce) low-sodium red kidney beans (drained and rinsed) nutrition facts
- 1 1/2 cups water
- 1 avocado (peeled, pitted and chopped) nutrition facts
- 2 tablespoons fresh cilantro (chopped, optional) nutrition facts
"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.
Nutrition facts per serving
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 444 kcal | |
| Total fat | 10 g | 13% |
| Saturated fat | 2 g | 10% |
| Cholesterol | 0 mg | 0% |
| Sodium | 420 mg | 18% |
| Total carbohydrates | 77 g | 28% |
| Dietary fiber | 18 g | 64% |
| Total sugars | 8 g | |
| Added sugars | 0 g | 0% |
| Protein | 17 g | 34% |
| Vitamin D | 0 µg | 0% |
| Calcium | 103 mg | 8% |
| Iron | 4 mg | 22% |
| Potassium | 1,018 mg | 22% |
Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.
Directions
To prepare the rice
- Put the rice and water in the pot and bring to a boil over high heat.
- Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.
To prepare the beans
- Place the large skillet on the stove over medium-high heat. When it is hot, add the oil. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, about 10 minutes.
- Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20 to 30 minutes.
- Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
- Top with avocado and sprinkle with cilantro, if using.
- Serve right away, or cover and refrigerate up to 3 days.
Notes
For a less expensive option, leave out the avocado. Instead of brown rice, try quinoa, barley, or farro. Add cayenne pepper if more spice is desired. Learn more about: Garlic Onions Bell Peppers Tomatoes Avocados Herbs
Source
USDA Center for Nutrition Policy and Promotion
Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/red-beans-and-rice-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.
General nutrition information, not medical advice.