Eat Without

Red Beans and Rice

Source: Adapted from Easy Red Beans and Rice UConn Husky Nutrition & Sport

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This flavorful dish is traditionally eaten on Monday nights in many homes and uses dry beans, onion, pepper, and spices.

Makes
8 servings

Ingredients

  • cooking oil spray, as needed (non-stick)
  • 1 medium onion, peeled and chopped
  • 1 medium green bell pepper, washed, seeded and chopped
  • 1 teaspoon garlic powder
  • 2 cans (14.5 ounces) low-sodium diced tomatoes
  • 1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
  • 6 cups cooked brown rice (no salt added)

Directions

  1. Wash hands with soap and water.
  2. Spray skillet with cooking oil spray, if using.
  3. Cook onion and pepper over medium heat for 5 minutes or until tender.
  4. Add garlic powder, tomatoes, and kidney beans.
  5. Bring mixture to a boil.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Serve over rice.

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube website . Learn more about: Onions Bell Peppers Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.