Menu Enter a recipe name, ingredient, keyword...

Tex-Mex Red Beans and Rice


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 can kidney beans, drained
  • 1 tablespoon chili powder (more if you like it spicy)
  • 1 teaspoon olive oil
  • 1 large onion or 2 small onions, chopped
  • 1 cup salsa – any kind
  • 1/4 cup water
  • 1 cup uncooked rice
  • sour cream


Adapted from


Step 1

Cook rice according to package directions.

At the same time, heat the oil in a skillet. Add onions and sauté till tender and translucent. Then add the chili powder and cook 1 minute. Add beans, salsa and water. If the mixture is too thick, add an additional 1/4 cup water. Bring to a light boil, reduce heat and simmer about 5 minutes – longer if the mixture is too watery.

Then serve over the rice with a small dollop of sour cream.

Serves 3 to 4 people.

You'll also love

Review this recipe

Cuban Style Red Beans and Rice New Orleans–Style Red Beans and Rice Recipe