Red Beans And Rice With Salsa

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Servings: 6 Difficulty: Advanced
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A hearty, comforting bowl of slow-simmered beans over fluffy rice, topped with fresh salsa
Red Beans and Rice With Salsa recipe image

This comforting dish features tender red and kidney beans slow-simmered with aromatic spices like cumin, coriander, and chili powder. The earthy bean mixture is served over fluffy brown rice and topped with a bright, fresh salsa made from tomatoes, jalape&# 195;±os, and cilantro. ItâÂÂs a perfect balance of savory, spicy, and fresh flavors, ideal for a cozy weeknight dinner or a satisfying vegan meal. The long simmering time allows the flavors to meld beautifully, creating a rich and hearty experience.

Red Beans and Rice With Salsa recipe image
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Red Beans And Rice With Salsa

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 83.4

Description

This comforting dish features tender red and kidney beans slow-simmered with aromatic spices like cumin, coriander, and chili powder. The earthy bean mixture is served over fluffy brown rice and topped with a bright, fresh salsa made from tomatoes, jalape&# 195;±os, and cilantro. ItâÂÂs a perfect balance of savory, spicy, and fresh flavors, ideal for a cozy weeknight dinner or a satisfying vegan meal. The long simmering time allows the flavors to meld beautifully, creating a rich and hearty experience.

Ingredients

Directions

  1. Pick over and rinse the red and kidney beans thoroughly.
  2. Place beans in a large bowl, cover with cold water, and soak overnight or for at least 8 hours.
  3. Drain the soaked beans and transfer them to a large pot.
  4. Add 3 cups of water to the pot with the beans.
  5. Bring the pot to a boil over medium heat and cook for 5 minutes.
  6. Stir in the chopped onion, garlic, oregano, and bay leaf.
  7. Reduce heat to low and simmer, uncovered, for about 1 hour until beans are tender.
  8. Add chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to combine.
  9. While beans simmer, place brown rice and chicken stock in a medium saucepan.
  10. Bring the rice mixture to a boil over medium-high heat.
  11. Cover the saucepan, reduce heat to low, and simmer for 45 minutes until rice is tender.
  12. Combine cubed tomato, minced jalapeno, sliced scallion, lime juice, and chopped cilantro in a bowl for the salsa.
  13. Let the salsa sit for 10 minutes to allow flavors to meld.
  14. Once rice is cooked, stir it into the bean mixture.
  15. Ladle the bean and rice mixture into bowls and serve with the fresh salsa on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 83.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 17.1g6%
Dietary Fiber 4.3g18%
Sugars 5.4g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute chicken stock with vegetable broth.

If you don't have time to soak the beans overnight, you can use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining and cooking.

Adjust the amount of jalapeno in the salsa to suit your preferred spice level.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.

Keywords: beans, rice, salsa, vegan, simmered, comfort food, spicy, cumin, coriander, tomato, cilantro, jalapeno, hearty, dinner, plant-based
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