This twist on a classic is great for a weeknight meal, or to make ahead for a busy weekday meal. Beans are a super food that pack a punch of protein, fiber, folate, iron, magnesium, potassium, and other nutrients. Add the fiber of brown rice, and this is a vegetarian option that will keep you full without breaking the bank!
Yield amount4 Servings
- Prepare the rice according to package instructions, using half (2 cups) of the stock or water.
- In a separate pot, heat the oil on medium. Add the carrots, onion, celery and green bell pepper. Cook for about 3 minutes or until beginning to sweat. Add the garlic and cook for another 2 minutes.
- Add the beans, remaining stock, bay leaves and seasonings. Cook on low for 20 minutes, or until thickened to coat the back of a spoon.
- Serve the red beans over the rice. If you like spice, add hot sauce and enjoy!
*Smoked Paprika adds a smoky meat taste without using meat and adding saturated fat. If you don’t have this spice you can use regular paprika.
Equipment you’ll need:
- 2 pots
- Cutting board
- 2 spoons
- Measuring cups
- Measuring spoons
- Can opener