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.