Red Beans & Rice

Clock Icon 50 minutes |
Servings: 4–6 |
Prep: 20 minutes |
Cook: 30 minutes

Red Beans & Rice

Clock Icon 50 minutes
Servings: 4–6
Prep: 20 minutes
Cook: 30 minutes

Red Beans & Rice

Clock Icon 50 minutes
Servings: 4–6
Prep: 20 minutes
Cook: 30 minutes

Ingredients

Ingredients

  • 1 Tbsp (15 mL) Canola Harvest Canola Oil
  • ½ bell pepper (green or red), diced
  • 1 large onion, diced
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 19oz-can (560 mL) red kidney beans, drained and rinsed
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) chili powder
  • ¼ tsp (1 mL) cayenne powder (optional)
  • ½ of 28oz (415 mL) can diced tomatoes
  • 2 cups (500 mL) rice
  • 3-3 ½ cups (700-750 mL) water or stock

Method

  1. Add oil to large pot or Dutch oven over medium heat. Add veggies and garlic, sauté until softened about 8-10 minutes. Add spices and stir until fragrant, about another minute. Add rice and stir until rice is coated in the oil and everything is well combined.
  2. Add beans, tomatoes and stock/water. Put a lid on the pot and bring to a simmer.

To cook on stove top
Reduce heat to medium low. Cook until liquid is absorbed and rice is tender. Stir often to reduce sticking/burning to the bottom of the pot. This could take about 25 minutes. If the rice takes longer, add a bit of water at a time until done.

To cook in oven
Preheat oven to 375°F (190°C). Place pot/Dutch oven in oven and cook about 18-25 minutes. Stir once about halfway through. This method doesn’t require as much attention as on the stove top.