Red Beans and Rice
This flavorful dish is traditionally eaten on Monday nights in many homes and uses dry beans, onion, pepper, and spices.
- Yield
- 8 servings
- Serving size
- 1 cup, 1/8 of recipe
- Rating
- 3.19 of 5 (205 ratings)
Food groups
- Grains: 2 ounces
- Vegetables: 1 cups
Ingredients
- cooking oil spray, as needed (non-stick)
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, washed, seeded and chopped
- 1 teaspoon garlic powder
- 2 cans (14.5 ounces) low-sodium diced tomatoes
- 1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
- 6 cups cooked brown rice (no salt added)
Directions
- Wash hands with soap and water.
- Spray skillet with cooking oil spray, if using.
- Cook onion and pepper over medium heat for 5 minutes or until tender.
- Add garlic powder, tomatoes, and kidney beans.
- Bring mixture to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Serve over rice.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 253.01 |
| Total Fat | 1.92 g |
| Saturated Fat | 0.5 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 52.03 g |
| Dietary Fiber | 7.74 g |
| Total Sugars | 5.24 g |
| Added Sugars included | 0 g |
| Protein | 8.09 g |
| Calcium | 60 mg |
| Potassium | 521 mg |
| Sodium | 81.93 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 88 mg |
| Phosphorus | 235 mg |
| Selenium | 10 mg |
| Zinc | 2 mg |
| Vitamin A | 26 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 7 mcg |
| Folate | 41 mcg |
| Thiamin | 0.9 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 40 mg |
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube website .
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Source
Recipe by: Adapted from Easy Red Beans and Rice — UConn Husky Nutrition & Sport
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/red-beans-and-rice1. Federal works are public domain in the United States.