Rice and Kidney Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 garlic clove1 red pepper, minced1 green pepper, minced1 onion, finely minced1 cup of fresh red kidney beans3 cups of water1 1/2 cup of brown rice1 sprigs of fresh parsley1 tsp of thyme1 Maggi chicken broth cube3 cloves1 habanero pepper finely chopped1 tbsp of butter1 tbsp of chef's seasonning3 tbsp of olive oil1 tsp of ground pepper
In a big pot, on medium heat, pour the oil and cook garlic, onion and pepper
Add the bean and ground pepper and continue to cook for 10 minutes, mixing regularly
Add water, chicken broth cube, clove, habanero pepper, thyme, parsley and italian seasonning.
Bring to a boil and add the rice and combine well.
Lower the temperature, cover, and cook for 20 minutes, stirring occasionnaly.
Remove from heat, cover and let stand for 10 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user KRAZY-BOO1.
Add the bean and ground pepper and continue to cook for 10 minutes, mixing regularly
Add water, chicken broth cube, clove, habanero pepper, thyme, parsley and italian seasonning.
Bring to a boil and add the rice and combine well.
Lower the temperature, cover, and cook for 20 minutes, stirring occasionnaly.
Remove from heat, cover and let stand for 10 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user KRAZY-BOO1.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 10.4 g
- Cholesterol: 5.1 mg
- Sodium: 596.7 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 6.1 g
- Protein: 4.7 g
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