American-Style Red Beans and Rice recipe

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Ingredients

1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 ½ cups tomato sauce
4 ½ cups water, divided
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice

Nutrition Info

511.2 calories
carbohydrate: 101.1 g
cholesterol: : -
fat: 5.1 g
fiber: 9.9 g
protein: 14.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 711.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.

  2. Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Recipe Yield

4 servings

Recipe Note

This is a tasty treat I taught myself to make when I was snowed in and couldn't get to the grocery store. Tasty and easy to make.

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