Nydia's Rice and Beans
- Active Time 20m
- Total Time 35m
Makes 6 servings
- 2 tablespoons vegetable oil
- 2 medium onions, roughly chopped
- 1 medium green bell pepper, seeded and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
- 4 cloves garlic, crushed
- 2 medium tomatoes, roughly chopped
- 4 cups chicken broth or stock
- 1 pound red beans, soaked, cooked until tender, and drained
- One 8-ounce can tomato sauce
- Salt and ground pepper
- 4 cups freshly cooked white rice
In a large saucepan over medium-high heat, warm the oil until hot. Add the onions, bell peppers and garlic and saute until the onions are translucent, 5 to 7 minutes.
Stir in the tomatoes, chicken broth or stock, drained beans and tomato sauce. Bring the mixture to a low simmer and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes.
Adjust the seasonings, adding salt and pepper as needed.
Divide the rice and the beans evenly among 6 plates and serve at once.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
499 calories; 6g total fat; 0mg cholesterol; 358mg sodium; 87g carbohydrates; 14g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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