Red Beans and Rice Recipe

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"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/3 cup minced fresh cilantro
  • 3 cans (16 ounces each) red beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 3 cups hot cooked rice

Nutritional Facts

3/4 cup: 345 calories, 6g fat (1g saturated fat), 0 cholesterol, 1001mg sodium, 58g carbohydrate (0 sugars, 11g fiber), 13g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat, 1 fat.


  1. In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice. Yield: 6 servings.
Originally published as Red Beans and Rice in Light & Tasty October/November 2002, p13

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salsabroad User ID: 8484936 231261
Reviewed Aug. 15, 2015

"I used this recipe but used cooked Central American frijoles de seda instead of canned beans. They were very good."

lindseyp448 User ID: 7399010 86134
Reviewed Sep. 17, 2013

"Loved it!! Made my boring beans and rice into very flavorful beans and rice!!!"

italia9923 User ID: 4660792 205112
Reviewed Feb. 21, 2012

"Delish! I usually pass over recipes without a picture, but wanted to make a cajun inspired meal for Mardi Gras 2012, and needed something I had all the ingredients for. This was easy. I ussed brown rice and didn't really measure ingredients, but it was FANTASTIC!"

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