Spicy Red Bean Rice
Elevate your weeknight dinners with this bold and flavorful Spicy Red Bean Rice recipe! Packed with protein-rich red beans, tender long-grain white rice, and a medley of vibrant vegetables like red bell pepper and jalapeño, this one-pot dish is a true comfort food with a fiery kick. Infused with aromatic spices like cumin, smoked paprika, and a dash of optional cayenne, every bite delivers a tantalizing explosion of heat and flavor. Simmered to perfection in a savory vegetable broth and diced tomatoes, this dish is hearty, healthy, and globally inspired. Perfect as a standalone vegetarian meal or a zesty side dish, Spicy Red Bean Rice is quick to prepare, coming together in just 45 minutes. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and get ready to enjoy a spicy rice recipe that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped (optional)
- 1.5 cups cooked red beans (kidney beans or small red beans)
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and cook for about 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and jalapeño (if using). Cook for another 3 minutes until the vegetables are slightly tender.
Add the cooked red beans, ground cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and black pepper. Stir to coat the beans and vegetables with the spices.
Stir in the uncooked rice, vegetable broth, and canned diced tomatoes. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and stir in fresh cilantro, if desired.
Serve the Spicy Red Bean Rice warm, garnished with additional cilantro and lime wedges on the side if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 23.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3176 mg | 68% | |
*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.
