Ingredients for Red Beans And Rice Vegetarian
- 1 can (15 ounces) light red kidney beans, drained and rinsed
- 1 tablespoon butter
- 1 medium red onion, chopped
- Garlic Salt
- Liquid Smoke
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- Red Pepper Flakes
- Paprika
- 2 cups cooked brown rice
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1/4 cup chopped fresh parsley (optional)
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How to Make Red Beans And Rice Vegetarian
- Cook brown rice according to package directions. Set aside to cool.
- In a medium saucepan, melt butter over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
- Add minced garlic, tomato paste, cumin, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly.
- Stir in 1/2 can of drained and rinsed light red beans and vegetable broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes. Mash some of the beans against the side of the pan with a wooden spoon to create a thicker consistency.
- Stir in the remaining 1/2 can of drained and rinsed light red beans and the cooked brown rice. Heat through for 5-7 minutes, stirring occasionally, until rice is warmed.
- Stir in fresh parsley (if using).
- Serve hot. Delicious as a main course or a side dish. Leftovers reheat well!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
7g
Fat
76g
Carbs
42g
