Red Beans & Rice Recipe Video
Ingredients
| Red beans | 12 Ounce, soaked overnight | |
| Red onion | 1 Medium, coarsely chopped | |
| Mild salsa | 16 Ounce | |
| Cilantro | 1⁄2 Bunch (50 gm), tied to a bouquet | |
| Jalapeno | 1 Large, seeded, cut in half | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Coriander | 1⁄2 Teaspoon | |
| Garlic | 3 Clove (15 gm), minced | |
| Salt | 1⁄2 Teaspoon (to taste) | |
| Pepper | 1⁄2 Teaspoon (to taste) | |
| Brown rice | 2 Cup (32 tbs) | |
| Water | 4 Cup (64 tbs) | |
| Tomato | 1 Large, chopped | |
| Lime juice | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 928 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 842.9 mg35.1%
Total Carbohydrates 184 g61.2%
Dietary Fiber 24.2 g96.7%
Sugars 6.4 g
Protein 37 g73.2%
Vitamin A 79.5% Vitamin C 77.4%
Calcium 20.3% Iron 64.2%
*Based on a 2000 Calorie diet
Directions
1. In a large pan or crock pot put red beans, onion, salsa, cilantro, jalapeno, cumin, oregano, coriander and garlic.
2. Season with salt & pepper.
3. Bring to a boil, cover and simmer for 5 hours, stirring occasionally.
4. While the beans are cooking, prepare 2 cups of brown rice as per package instructions.
5. When beans are cooked, remove the kitchen twine and the jalapeño pieces.
6. Mix together the beans and rice.
7. Make a salad of chopped tomatoes, chopped cilantro, lime juice and salt.
SERVING
8. In a serving plate, serve beans and rice topped with tomato salad.
Chef
