Looking for a hearty and flavorful dish that’s both comforting and easy to make? Look no further than this deliciously quick red beans and rice recipe! Packed with wholesome ingredients like kidney beans, bell peppers, and aromatic spices, this dish is a perfect blend of flavors that will warm you from the inside out. The addition of smoked paprika, cumin, and thyme creates a rich depth that elevates the dish to another level. Plus, the creamy texture from the puréed beans adds a delightful twist. Serve it over fluffy long grain white rice and finish with a sprinkle of fresh green onions for a pop of color and flavor. This recipe not only satisfies your taste buds but is also a fantastic option for meal prepping throughout the week. Give it a try, and enjoy a comforting bowl of goodness!
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 3 ribs celery, sliced into half moons
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly cracked black pepper
- 3 15oz. cans kidney beans
- 1 cup vegetable broth
- 3 green onions, sliced (optional)
- 1.5 cups long grain white rice
Instructions:
1. Heat the oil in a large pot over medium heat. While the oil is heating, dice the onion, bell pepper, and celery. Mince the garlic.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the onions are soft and translucent.
3. Stir in the smoked paprika, oregano, thyme, cumin, garlic powder, onion powder, cayenne, and black pepper. Cook and stir for an additional minute.
4. Drain and rinse two of the cans of beans. In a blender, combine the third can of beans with its liquid and purée until smooth. This puréed bean mixture will help thicken the pot and create a creamy texture. Add the drained beans, puréed beans, and vegetable broth to the pot and stir to combine.
5. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes, stirring occasionally.
6. While the beans are simmering, cook the rice. In a separate pot, combine the uncooked rice with 3 cups of water. Cover and turn the heat to high. Once boiling, reduce the heat to low and let it simmer for 15 minutes. After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes. Fluff the rice with a fork just before serving.
7. After 30 minutes of simmering, taste the beans and adjust seasoning with salt if needed. Serve the beans in a bowl, topped with a scoop of rice and a sprinkling of sliced green onions. Enjoy!
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