Red Beans and Rice

I actually first made this about a year and a half ago when I had a lovely touch of Montezuma's revenge. The only thing that sounded good was rice and beans. I have added spices to the recipe I make now so it is not so bland – actually I still enjoy it ‘bland’ with just a little salt and pepper and a hint of lime. Anyway, here is the recipe for red beans and rice. I love this recipe so much! You can add and change whatever you want to make it fit your meal. It is great for a side dish or a main dish with a lite salad.

 

 Very simple.Very tasty. Very filling. Very meatless!

2 TBS oil

1/4 -1/2 cup white onion, diced small

1/4- 1/2 cup red or yellow pepper, opt.

2 garlic cloves, minced

1/4 cup fresh cilantro, opt.

Salt and pepper

1/2 tsp ground cumin

1 cup rice (not instant!)

1 can red kidney beans, drained and rinsed

2 cup vegetable broth or chicken broth

 

In a medium saucepan, heat oil over medium heat. Add onion, pepper (if using) and garlic and cook until onion is soft. Season with salt and pepper. Add cumin, cilantro, and rice, stir and cook 1 minute. Add the beans and broth, stir all together. Bring to a boil, then cover. Reduce the heat to low and simmer for 15 – 20 minutes until rice is done.

 

Serve with lime slices if desired.