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Red Beans and Rice Recipe

 Red Beans and Rice
Makes: 6 Servings
Prep time: 10 minutes
Cook time: 20 minutes

Rice and beans is a staple dish in many South American countries. The popular duo is sometimes called “casamiento” or “matrimonio,” which means wedding or marriage. Rice and beans is also a popular part of Creole cuisine in Louisiana.

Ingredients

1 tablespoon Olive oil
1 1/2 cups Onions, fresh, peeled, 1/4″ diced
1 1/2 cups Green bell peppers, fresh, 1/4″ diced
3 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
3/4 cup Brown rice, instant, uncooked
2 teaspoons Cumin, ground
2 teaspoons Oregano, leaves, dried
1/2 teaspoon Salt, table
1/2 teaspoon Black pepper, ground
2 cups Chicken broth, low-sodium
3 cups Dark red kidney beans, canned, low-sodium, drained and rinsed or kidney beans, dry, cooked

Directions

1. Heat oil on medium-high in a medium skillet.
2. Add onions and peppers and sauté for about 3 minutes or until onions are soft.
3. Reduce heat to medium.
4. Stir in garlic, brown rice, cumin, oregano, salt, and pepper. Cook for 1 minute or until rice and spices become toasted, stirring constantly.
5. When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium-high, and bring to a boil.
6. Stir in kidney beans. Reduce heat to medium and simmer for 5 minutes or until rice becomes tender. Heat to a temperature of 140 °F for at least 15 seconds.
7. Serve 3/4 cup.
Critical Control Point: Hold at 140 °F.

Notes

CACFP Crediting Information:

3/4 cup provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable and 1/2 oz. equivalent grain OR Legume as Vegetable: No equivalent meat alternate and 5/8 cup vegetable and 1/2 oz. equivalent grains.

Tips for Soaking Dry Beans

1 lb. dry kidney beans = about 2 1/2 cups dry or 6 1/4 cups cooked beans.

Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

Tips for Cooking Dry Beans

Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.

Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

For a quantity recipe that yields 25 or 50 servings see: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/red-beans-and-rice.

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