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Red Beans And Rice

  Vegetable oil/Olive oil 3 Tablespoon
  Onions 3 Small, coarsely chopped
  Tomatoes 2 Medium, coarsely chopped
  Green bell peppers 2 , cored, seeded, and coarsely chopped
  Garlic 6 Clove (30 gm), minced
  Soy sauce 3 Tablespoon
  Worcestershire sauce 3 Tablespoon
  Tomato paste 1 Tablespoon
  Beef bouillon cubes 2
  Dried oregano 1 Tablespoon
  Pink beans/Kidney beans 2 Can (20 oz), drained
  Black pepper To Taste
  Water 4 Cup (64 tbs)
  Long grain white rice 2 Cup (32 tbs)

Heat oil over medium-high heat in saucepan; saute onions, tomatoes, peppers, and garlic until soft, about 5 minutes.
Add soy sauce, Worcestershire, tomato paste, bouillon, and oregano.
Mix well, lower heat and simmer 5 to 10 minutes.
Add beans, mix well, and simmer at least 15 minutes, stirring occasionally.
Add pepper to taste.
While beans are simmering, prepare rice.
Bring 4 cups water to a boil.
Add rice, stir, lower heat, cover, and cook 15 to 17 minutes or until all the water is absorbed.
Fluff with fork before serving.
To serve, fill bowls half full with rice and ladle beans over rice.

Recipe Summary

Main Dish

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Red Beans And Rice Recipe