Red Beans and Rice (Vegan and Gluten Free)

Red Beans and Rice.  For those of you that may not know, my husband Marcus helps out with a lot of the savory cooking.  This recipe is one of his creations.  He came up with this while trying to use up some odds and ends we had in the fridge.  This recipe is very easy and also budget friendly!

Some of Marcus’s other recipe creations are the slow cooker stuffed peppers and the cheesy vegan quinoa bites.

This recipe can be made ahead and frozen for an easy dinner idea.  We like to batch cook most of our meals and then we put them in serving sized containers.  Then all we need to do is pop out what we need.

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

Looking for more dinner recipes?

• Balsamic Sweet Potato Pasta
• Creamy Mushroom and Spinach Pasta
• Butternut Squash Casserole
• Curried Kidney Beans and Corn

Red Beans and Rice

Red Beans and Rice

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Prep Time 10 min Cook Time 30 min Serves 4     adjust servings

Super easy and budget friendly meal idea.

Ingredients

• 3 1/2 cups water (divided)
• 1 cup brown rice
• 3 stalks celery, diced (1 cup diced celery)
• 1 green pepper, chopped (1.25 cup chopped green pepper)
• 1/2 yellow onion, diced
• 3 cups cooked kidney beans or about 2 small cans kidney beans, drained and rinsed
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp sage
• 1/2 tsp oregano
• 1/2 tsp cayenne
• 1 tsp red pepper flakes
• Optional for heat: 1-2 jalapenos, diced

Instructions

1. Add 1 cup rice and 2 cups water to a pot. Bring to a boil, then turn down, cover and simmer until all the water is absorbed.
2. After rice is cooked, put all the remaining ingredients in a large sauce pan on low/medium heat and cover for 20-30 minutes stirring occasionally until the onions are fully cooked and the 1 cup water has boiled off.

by Melissa King