Red Beans & Brown Rice - Entree

Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 2 oz eq M/MA, 2 oz eq whole grain and 3/8 c other vegetables

Recipe Yield: 19 1 3/4-c servings
Amount Item
14  oz Onions, raw
11  oz Celery, raw
11  oz Green bell peppers, raw
1  #10 can Red kidney beans, low-sodium, undrained
2  bags Foothill Farms® Cuban Style Black Bean Seasoning Mix (#V465)
2  Tbsp Canola oil
7  c Water
23  c Rice, whole grain brown
2/3  c Olive oil
  1. Chop vegetables. In a stockpot, saute vegetables in canola oil until onions are translucent.

  2. Add beans, Black Bean Seasoning, olive oil and water to pot. Simmer to 140°F.

  3. Cook rice according to package directions.

  4. For service: put 1 cup of cooked rice in bowl. Pour 3/4 c (about 6 oz ladle) of bean mixture over rice.