ChefMD® Recipe: Red Beans and Brown Rice

Ingredients

• 1 cup Brown Rice (long‑grain, rinsed)
• 2 cups Water (for cooking rice)
• 2 teaspoons Chipotle Hot Sauce (adds smoky heat)
• 1 can (15 oz) No‑Salt Added Red Kidney Beans (rinsed and drained)
• 1 medium White Onion (chopped)
• 1 medium Carrot (diced)
• 1 medium Green Bell Pepper (diced)
• 1 medium Red Bell Pepper (diced)
• 1 can (14.5 oz) Fire‑Roasted Diced Tomatoes (undrained)
• 1 cup Vegetable Broth (low‑sodium)
• 1 tablespoon Extra Virgin Olive Oil (for sautéing)
• 1 teaspoon Filé Powder (ground sassafras leaves, thickens and flavors)
• 1 teaspoon Fresh Thyme (chopped, for garnish)

Instructions

1. Cook the Brown Rice

   Rinse 1 cup of brown rice under cold water. In a saucepan combine rice with 2 cups water, bring to a boil, then reduce heat, cover, and simmer 20‑25 minutes until tender and water is absorbed.

   Time: PT25M

   Temperature: medium heat

2. Infuse the Beans

   In a bowl combine the rinsed red kidney beans with 2 teaspoons chipotle hot sauce. Stir to coat and set aside.

   Time: PT2M

3. Sauté Aromatics

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped white onion and sauté 3 minutes until translucent.

   Time: PT5M

   Temperature: medium heat

4. Add Vegetables

   Add the diced carrot, green bell pepper, and red bell pepper to the skillet. Cook, stirring occasionally, 5 minutes until the vegetables begin to soften.

   Time: PT5M

   Temperature: medium heat

5. Create the Tomato Base

   Stir in the undrained fire‑roasted diced tomatoes and 1 cup vegetable broth. Bring the mixture to a gentle simmer and cook 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Combine Beans and Thicken

   Add the chipotle‑infused beans and sprinkle 1 teaspoon filé powder over the skillet. Stir well and simmer 10 minutes, allowing flavors to meld and the sauce to thicken.

   Time: PT10M

   Temperature: low‑medium heat

7. Plate and Garnish

   Divide the cooked brown rice onto serving plates. Spoon the red bean mixture over the rice and garnish with chopped fresh thyme.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g