Description
A flavorful and easy-to-make dish featuring red beans and brown rice, seasoned with aromatic spices for a satisfying meal.
Ingredients
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- 1 (15 oz) can of Dark Red Kidney Beans, rinsed and drained
- Oil for the sauté
- 1 small Onion, chopped
- 3 cloves Garlic, pressed or minced
- Hot Pepper Flakes, to taste
- 1 tsp Brown Mustard Seeds
- 1 to 2 tsp Rogan Josh Seasoning
- 2 cups cooked Brown Rice
- Salt, to taste
- Fresh Cilantro, for garnish
Instructions
- In a saucepan, heat a splash of oil over medium heat. Add the mustard seeds, hot pepper flakes, Rogan Josh seasoning, chopped onion, and minced garlic. Sauté for about 5-7 minutes until the onion is translucent and the spices are fragrant.
- Add the rinsed and drained kidney beans to the pan. Stir well to combine with the sautéed mixture.
- Cook for an additional 3-5 minutes, stirring occasionally, until the beans are heated through.
- Stir in the cooked brown rice and mix until everything is well combined and heated through. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Rinse the beans thoroughly to remove excess sodium. Adjust the hot pepper flakes to your spice preference. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 500 mg
- Fat: 8 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg