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Red Beans & Brown Rice - Side Dish

Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 1/4 c beans, 1 oz eq whole grain and 1/8 c other vegetables


Recipe Yield: 38 7/8-c servings
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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


  1. Chop vegetables. In a stockpot, saute vegetables in canola oil until onions are translucent.
  2. Add beans, Black Bean Seasoning, olive oil and water to pot. Simmer to 140°F.
  3. Cook rice according to package directions.
  4. For service: put 1/2 cup of cooked rice in bowl. Pour 1/2 c (#10 scoop) of bean mixture over rice.

Nutrition Facts

Serving Size: 0.875 cup
Amounts Per Serving
Calories 263
Calories from Fat

  Per Serving % Daily Value*
Total Fat 6g 9%
  Saturated Fat 1g %
  Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 370mg 15%
Potassium mg 0%
Total Carbohydrate 45g 15%
  Dietary Fiber 10g 40%
  Sugars 3g  
Protein 7g  
  Per Serving   Per Serving
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
  Dietary Fiber   25g 30g
Calories per gram:
Fat 9     Carbohydrate 4     Protein 4