Red Rice and Beans Recipe

Red Rice and Beans Recipe

Red Rice and Beans


  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes or to taste
  • 14.5 oz. 1 can diced tomatoes
  • 2 cups long grain brown rice
  • 4 cups vegetable broth
  • 16 oz. 1 can black beans, rinsed
  • 1/4 cup cilantro chopped


  • In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.
  • Add the garlic, cumin, and red pepper flakes. Cook for a minute.
  • Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
  • At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.
  • Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

Detailed recipe

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