Photo by USDA Mixing Bowl

Easy Red Beans and Rice

Choose My Plate

8 servings

Using leftover rice, canned beans & tomatoes, this classic one-dish meal can be ready in less than 30 minutes!

Print Recipe View Nutrition Facts

Ingredients

Cooking oil spray, as needed (non-stick)

1 onion (large, peeled and chopped)

1 green bell pepper (medium, washed, seeded and chopped)

1 teaspoon garlic powder

2 cans diced tomatoes (14.5 ounces)

1 can kidney beans (15.5 oz, drained and rinsed)

6 cups cooked brown rice


Materials

Cutting board
Knife
Large skillet
Mixing spoon
Measuring cup
Colander

Directions

1. Spray skillet with cooking oil spray.

2. Cook onion and pepper over medium heat for 5 minutes or until tender.

3. Add garlic powder, tomatoes, and kidney beans.

4. Bring mixture to a boil.

5. Reduce heat to low and simmer for 5 minutes.

6. Serve over rice

Notes

May use no salt added canned, diced tomatoes for less sodium. May use fresh garlic, minced; or onion powder in place of garlic powder.

More About Onions

How to Select

Choose onions that are firm and dry with bright, smooth outer skins.

How to Store

Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.

How to Prepare

Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Saut, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.

Comments