Recipes
Red Beans & Brown Rice - Entree
Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 2 oz eq M/MA, 2 oz eq whole grain and 3/8 c other vegetables
Ingredients
Recipe Yield: 19 1 3/4-c servings
| Amount | Item |
| 14 oz | Onions, raw |
| 11 oz | Celery, raw |
| 11 oz | Green bell peppers, raw |
| 1 #10 can | Red kidney beans, low-sodium, undrained |
| 2 bags | Foothill Farms® Cuban Style Black Bean Seasoning Mix (#V465) |
| 2 Tbsp | Canola oil |
| 7 c | Water |
| 23 c | Rice, whole grain brown |
| 2/3 c | Olive oil |
Instructions
- Chop vegetables. In a stockpot, saute vegetables in canola oil until onions are translucent.
- Add beans, Black Bean Seasoning, olive oil and water to pot. Simmer to 140°F.
- Cook rice according to package directions.
- For service: put 1 cup of cooked rice in bowl. Pour 3/4 c (about 6 oz ladle) of bean mixture over rice.
