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Red Beans and Rice

"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


  • 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


  • 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.
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Average Rating:
  • salsabroad
    Aug 15, 2015

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

  • lindseyp448
    Sep 17, 2013

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

  • italia9923
    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!