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Best Vegetarian Red Beans And Rice Recipe

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Vegan Red Beans and Rice with Smoky Mushrooms Cilantro and Citronella
Vegan Red Beans and Rice with Smoky Mushrooms Cilantro and Citronella from www.cilantroandcitronella.com

Description

Red beans and rice is a classic dish from the southern United States that has been enjoyed for generations. This vegetarian version is made with kidney beans, vegetables, and spices, and is perfect for a hearty and flavorful meal. The dish is easy to prepare and can be a great option for busy weeknights or for a festive occasion.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 cup long-grain white rice
  • 2 cups water
  • 3 green onions, sliced

Equipment

  • Dutch oven or large pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Saucepan with lid

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and bell peppers and sauté for 5 minutes, or until the vegetables are tender.
  2. Add the garlic and sauté for 1 minute, or until fragrant.
  3. Add the kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, or until the mixture has thickened and the flavors have melded together.
  5. While the bean mixture is simmering, prepare the rice. Rinse the rice in a fine-mesh strainer and transfer it to a saucepan. Add 2 cups of water and bring the mixture to a boil over high heat.
  6. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  7. Fluff the rice with a fork and season with salt, if desired.
  8. Divide the rice among four bowls and top each bowl with the bean mixture. Garnish with sliced green onions and serve immediately.

Notes

This recipe can easily be doubled or tripled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving size: 1/4 of recipe
  • Calories: 396
  • Total fat: 5g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 1232mg
  • Total carbohydrate: 77g
  • Dietary fiber: 12g
  • Sugars: 7g
  • Protein: 15g

Recipe Tips

  • If you prefer a spicier dish, feel free to add more chili powder or cayenne pepper to the bean mixture.
  • You can also add other vegetables to the dish, such as carrots or celery, to increase the nutritional value.
  • For a creamier texture, you can mash some of the beans with a fork or potato masher before adding the vegetable broth.

Enjoy this delicious vegetarian red beans and rice recipe as a satisfying and healthy meal option for any occasion!


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