Kidney Beans and Rice
Transform your mealtime with this hearty and flavorful Kidney Beans and Rice recipe! Featuring tender kidney beans simmered in a spiced tomato-based sauce with aromatic garlic, onions, and green bell peppers, this dish is both comforting and wholesome. Paired with perfectly fluffy long-grain rice, it delivers a satisfying balance of protein, fiber, and bold flavors in every bite. With pantry staples like cumin, paprika, and oregano, this recipe is easy to make yet rich in taste. Customize with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish. Perfect as a nutritious weeknight dinner or a meal prep favorite, this dish is vegan, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups Kidney beans (dry or canned)
- 1.5 cups Long-grain rice
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned or fresh)
- 2 cups Vegetable broth or water
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 Lime wedges (optional)
Instructions
If using dry kidney beans, rinse them thoroughly and soak them overnight in water. Drain and rinse again before cooking. Boil the beans in a large pot of water for about 45-60 minutes or until tender. Drain and set aside. If using canned beans, drain and rinse them, and set aside.
Rinse the rice in cold water until the water runs clear. In a medium saucepan, combine 1.5 cups of rice with 3 cups of water and a pinch of salt. Bring to a boil, cover with a lid, reduce the heat to low, and let it simmer for 15-18 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and diced green bell pepper, and sauté for another 2-3 minutes until fragrant and slightly softened.
Add the tomato paste, diced tomatoes, cumin, paprika, oregano, salt, black pepper, and the bay leaf. Stir and cook for 2 minutes to bloom the spices.
Pour in the vegetable broth or water, and bring the mixture to a gentle simmer. Add the cooked kidney beans, stir well, and let it simmer uncovered for 15-20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed by adding more salt or spices to your preference. Remove and discard the bay leaf.
Serve the kidney beans over the cooked rice. Garnish with freshly chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.4 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
