Red Beans and Rice

By GratefulSea

Absolutely delicious. We used arborio rice, added a couple of sliced up andouille sausages and doubled the garlic (hey, garlic's good for you, right?) but otherwise followed the recipe to the letter.

Photo is my own (i.e., this is what it really looks like).

Ingredients

• 1 tablespoon olive oil
• 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
• 1 large red onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, stem and seeds removed and small diced
• 2 (1-pound) cans red kidney beans, drained
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon hot sauce
• 2-1/2 cups chicken stock
• 1 cup white rice
• 1 tablespoon butter
• 1 tablespoon minced fresh cilantro leaves

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.