Do you like variations on the theme of rice and beans? Here’s one you can find many variations for – Red Beans and Rice. According to Wikipedia, variants of red beans and rice can be found in India, Central America, Cuba, Jamaica, and other locations as well. In the recipe below, the flavors of Louisiana Creole Cuisine are used.
Let’s talk about some of the ingredients for this zesty-flavored dish. First, the beans. Red kidney beans or small red beans are available in cans and dried form. The difference we notice is that the red kidney beans have a stronger flavor than the small red beans. We generally use red kidney beans in this recipe, but choose your favorite. Next, let’s meet the ingredient you might not be familiar with, Sazón. It’s just a seasoning blend, widely available in grocery stores, and used in Latin American and Mexican cooking. The word sazón simply means seasoning. Next, the frozen brown and wild rice with corn, carrots, and peas is used as a matter of convenience, and an attempt to sneak a few more veggies into the dish. If you don’t have it, just substitute cooked brown rice. Lastly, let’s talk about Mexican seasoning blend. We’ve tried a few brands and prefer Mrs. Dash Fiesta Lime All Natural Seasoning Blend. You can really smell and taste the lime. But as always, use the brand you like.
- 3 15 oz cans - red kidney beans or red beans, drained and rinsed
- 1 15 oz can - tomato sauce
- 1 envelope - Sazón con culantro y achiote (corriander and annato)
- 2 10 oz pkgs - frozen brown and wild rice with corn, carrots, and peas
- 1 cup - water
- 1 tsp - Mexican seasoning blend (we used Mrs Dash Fiesta Lime Seasoning Blend)
- 1/4 tsp - garlic powder
- 1/2 cup - chopped, fresh cilantro
- Combine all the ingredients in a large saucepan and cook over medium heat until the mixture is hot, about 10-15 minutes. Salt to taste.
Nutrition (per serving): 523 calories, 74% calories from carbohydrates, 17% calories from protein, 8% calories from fat, 23.2g fiber.