Red Beans & Rice (spicy)

Ingredients

  • 1¼ cups brown rice
  • 3 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 2½ cups water
  • 1 yellow onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • ½ tsp. ground allspice
  • ½ tsp. ground cloves
  • ½ tsp. cayenne pepper
  • ½ tsp. black pepper
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 tomato, diced
  • 2 Tbsp. chopped fresh thyme
  • 1 tsp. hot sauce
  • 3 Tbsp. chopped fresh cilantro

Directions

  1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
  2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
  3. Stir in the beans, chicken broth, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
  4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.

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