Texas Red Beans and Rice
It was born in Louisiana, but it came of age on the Gulf Coast of Texas. Serve as a main dish with some corn bread or warm tortillas, or as a side dish with veggie burgers. If you’re cooking ahead, this recipe is delicious the next day.
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It was born in Louisiana, but it came of age on the Gulf Coast of Texas. Serve as a main dish with some corn bread or warm tortillas, or as a side dish with veggie burgers. If you’re cooking ahead, this recipe is delicious the next day.
Ingredients
- 2 Tbs. olive oil
- 1⁄2 cup finely diced onion
- 1⁄4 cup finely diced celery
- 1 green bell pepper, diced (1 cup)
- 2 pickled jalapeños, seeded and chopped
- 6 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 cup dry red beans, soaked overnight and drained
- 3⁄4 cup uncooked basmati or jasmine rice
- 4 scallions (white and light green parts), chopped
- 3 Tbs. chopped cilantro
Preparation
- In large saucepan, heat oil over high heat. Add onion, celery, bell pepper, jalapeños and garlic and cook, stirring often, until onion is softened, about 2 minutes. Add broth and beans and bring to a boil. Reduce heat and simmer until beans are almost tender, about 1 hour.
- Add rice, cover pan and simmer until rice and beans are tender (add water if necessary), about 20 minutes. Season with salt and freshly ground pepper to taste. Stir in scallions and cilantro
Nutrition Information
- Serving Size 4 Servings
- Calories 484
- Carbohydrate Content 61 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 10 g
- Protein Content 17 g
- Saturated Fat Content 1 g
- Sodium Content 295 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g