Spicy Rice And Beans
A flavorful and hearty spicy rice and beans dish featuring green peppers, tomatoes, and cumin, perfect for a quick vegetarian meal or family dinner.
Ingredients
- vegetable cooking spray ⓘ
- 1 cup chopped onion ⓘ
- 1 clove chopped garlic
- 1 cup seeded cubed large green pepper ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 cup defatted chicken broth ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 teaspoon chili powder ⓘ
- 3/4 cup long grain rice ⓘ
- 1 (16 oz.) can red kidney beans, drained ⓘ
Instructions
- Spray a large saucepan with vegetable cooking spray and add the chopped onion.
- Cook over medium heat for 5 minutes, stirring frequently.
- Stir in chopped garlic and cubed green pepper; cook for 2 minutes, stirring frequently.
- Add stewed tomatoes, chicken broth, ground cumin, and chili powder; bring to a boil.
- Add long grain rice to the boiling mixture.
- Reduce heat to low, cover, and simmer for 18 minutes or until rice is almost done.
- Stir in drained red kidney beans and cook until heated through.
Tips & Substitutions
For extra flavor, consider adding diced jalapeños for heat or swapping the kidney beans for black beans. If you prefer a vegetarian version, use vegetable broth instead of chicken broth. To save time, use pre-chopped vegetables. For a creamier texture, you can stir in a bit of sour cream just before serving. This recipe can also be adapted with other Mexican recipes by adding toppings like avocado or cilantro.
Serving Suggestions
Serve this spicy rice and beans dish with a side of cornbread or tortilla chips for a complete meal. It pairs beautifully with Paw Paw's Chicken Enchiladas for a delightful dinner spread. Top with fresh cilantro, diced avocado, or a squeeze of lime for added freshness. This dish also makes a great filling for burritos or tacos.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in short intervals, stirring occasionally, until heated through. You can also reheat it on the stovetop over low heat, adding a splash of broth or water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Rice And Beans contains roughly 534 calories, with 13g protein, 90g carbohydrates, and 16g fat. It is an excellent source of vitamin C (121% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 824mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but you'll need to adjust the cooking time. Brown rice typically takes longer to cook, so add an additional 10-15 minutes to the simmering time. Make sure to check the liquid levels and adjust accordingly, as brown rice absorbs more liquid.
Is it possible to make this dish in a slow cooker?
Absolutely! To make this dish in a slow cooker, sauté the onions, garlic, and green peppers first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours or until the rice is tender. Stir in the beans during the last 30 minutes of cooking.
Can I add protein to this recipe?
Yes, for a heartier meal, you can add cooked chicken, ground beef, or turkey. Simply stir in the cooked protein when you add the beans, ensuring everything is heated through. This will also complement the flavors and turn it into a complete one-pot meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).