From the Pantry Butler kitchen

Red Beans and Rice

8 servings

Red Beans and Rice

This flavorful dish is traditionally eaten on Monday nights in many homes and uses dry beans, onion, pepper, and spices. USDA MyPlate Kitchen — Adapted from Easy Red Beans and Rice — UConn Husky Nutrition & Sport (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water.
  2. Spray skillet with cooking oil spray, if using.
  3. Cook onion and pepper over medium heat for 5 minutes or until tender.
  4. Add garlic powder, tomatoes, and kidney beans.
  5. Bring mixture to a boil.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Serve over rice.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table