Orinoco Red Beans and Rice
Transport your taste buds to the lush Orinoco River region with this hearty and flavor-packed Orinoco Red Beans and Rice recipe. Featuring tender red beans simmered in a fragrant sauce infused with smoky paprika, earthy cumin, and aromatic oregano, this dish is a comforting fusion of bold flavors and wholesome ingredients. The creamy beans pair perfectly with fluffy long-grain white rice, creating a satisfying and nutrient-rich meal that's perfect for weeknight dinners or meal prep. Topped with fresh cilantro and brightened with a squeeze of lime juice, this vibrant recipe is as visually appealing as it is delicious. Plus, it's vegan, high in fiber, and wonderfully adaptable to your favorite garnishes. Whether you’re savoring it alone or serving it as a crowd-pleasing side, this one-pot red beans and rice dish is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup dried red beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 1.5 cups long-grain white rice
- 3 cups water (for rice)
- 0.25 cup, chopped (optional) fresh cilantro
- 4 optional for serving lime wedges
Instructions
Rinse the dried red beans thoroughly and soak them in water for at least 6 hours or overnight. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and green bell pepper, and sauté for 5 minutes until softened.
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano, cooking for another 1 minute until fragrant.
Add the soaked and drained red beans, bay leaf, canned diced tomatoes, vegetable broth, and 2 cups of water to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes or until the beans are tender. Stir occasionally and add more water if needed to prevent sticking.
Season the bean mixture with salt and black pepper. Remove the bay leaf and adjust seasoning to taste.
While the beans are cooking, prepare the rice. Combine the long-grain white rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Fluff the cooked rice with a fork and serve it on plates or in bowls, topped with the red bean mixture.
Garnish with chopped fresh cilantro and serve with lime wedges on the side if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 272.2 g | 99% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 27.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4800 mg | 102% | |
*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.
