Red Kidney Beans and White Rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Celery

  Raw

  3 stalk, medium or 120g

• Garlic

  Raw

  4 clove or 12g

• Smoked Paprika

  McCormick Gourmet

  2 tsp or 5g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• GOYA Organics Red Kidney Beans Low Sodium 15.5 oz

  3 servings or 300g

• Pacific Organic Free-Range Low-Sodium Chicken Broth

  1 Cup or 100g

• Green Onion

  Wegmans

  3 Serving or 300g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Nu-Salt

  Nu-Salt is a sodium-free alternative to traditional table salt that can be used on any of your favorite food and snacks.

  2 1/4 tsp or 2g

Directions

1. Dice the onion, bell pepper, and celery. Mince the garlic.
2. Add the onion, bell pepper, celery, and garlic to the pot and continue to cook until the onions are soft and translucent.
3. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot and continue to cook and stir for a minute more.
4. Drain two of the cans of beans. Add the third can to a blender, with the liquid from the can, and purée until smooth. The puréed beans will help thicken the pot and make everything extra creamy. Add the drained beans, puréed beans, and chicken broth to the pot, then stir to combine.
5. Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
6. While the red beans are simmering, begin cooking your rice. Add the uncooked rice to a pot with 3 cups water. Place a lid on the pot and turn the heat up to high. Once the pot reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit, undisturbed, lid in place, for an extra 5 minutes. Fluff with a fork just before serving.
7. Serve the beans in a bowl, topped with a scoop of rice, and a few sliced green onions.

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