Red Beans and Rice
Red Beans and Rice
Rice and beans is a tasty, filling meal. And it’s inexpensive to make! The expression “I don't know beans” means “I know very little” because beans cost so little.
- Cutting board
- Sharp knife (adult needed)
- Medium-size pot with lid
- Measuring cup
- Can opener
- Large skillet
- Measuring spoons
- Pot holder
- 4 bowls
- 1 1⁄2 cup short grain brown rice, rinsed in a strainer
- 2 cup water
- 2 teaspoon olive oil
- 2 unit garlic cloves, peeled and finely chopped
- 1 unit small onion, peeled and finely chopped
- 1 unit bell pepper (any color), cored, seeded, and chopped
- 2 tablespoon plus 1 1⁄2 cups water
- 1 unit tomato, cored and coarsely chopped
- 1⁄4 teaspoon cayenne pepper, or more to taste
- 1⁄8 teaspoon ground cumin, or more to taste
- 2 unit (16-ounce) cans red kidney beans, drained and rinsed in a strainer
- 1⁄2 teaspoon kosher salt
- 1 unit ripe avocado, peeled, pitted and cubed
- 2 tablespoon chopped fresh cilantro leaves
- To make the rice: Put the rice and water in the pot and set it on the stove. Turn the heat to high and bring to a boil. (You'll know the water is boiling when you see bubbles breaking all over the surface.)
- Turn the heat down to low, cover the pot, and steam for 30 minutes. Set aside, covered, for 10 minutes.
- While the rice is cooking, make the beans: Put the skillet on the stove and turn the heat to medium-low. When the skillet is hot, add the oil.
- Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, softened, and almost gooey, about 10 minutes. Add more water if it is getting too dry.
- Add the tomato, spices, beans, salt, and remaining 1 ½ cups water and cook until the beans are very soft, 20-30 minutes.
- Fluff the cooked rice with the fork and divide among the bowls. Top with equal amounts of the bean mixture.
- Top with the avocado and sprinkle with cilantro (if you like).