Easy Red Beans and Rice

Source: USDA What's Cooking

Serving size: 1 cup

Servings per recipe: 8

Using leftover rice, canned beans & tomatoes, this classic one-dish meal can be ready in less than 30 minutes!

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  • Cooking oil spray, as needed (non-stick)
  • 1 onion (large, peeled and chopped)
  • 1 green bell pepper (medium, washed, seeded and chopped)
  • 1 teaspoon garlic powder
  • 2 cans diced tomatoes (14.5 ounces)
  • 1 can kidney beans (15.5 oz, drained and rinsed)
  • 6 cups cooked brown rice


skillet pan, cutting board, sharp knife


1. Spray pot with cooking oil spray.

2. Cook onion and pepper over medium heat for 5 minutes or until tender.

3. Add garlic powder, tomatoes, and kidney beans.

4. Bring mixture to a boil.

5. Reduce heat to low and simmer for 5 minutes.

6. Serve over rice


Look for no salt added canned, diced tomatoes for less sodium. You may use fresh garlic, minced; or onion powder in place of garlic powder.

More About Red Kidney Bean

How to Select

Choose dried beans or canned beans with less sodium. Select dried beans that are dry, firm, clean, uniform in color and not shriveled.

How to Store

Store dried beans at room temperature in a closed container, to protect from moisture and pests. Store canned beans at room temperature, and use before date on can.

How to Prepare

Dried beans need to be soaked before they are cooked. Cover the beans in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. Drain water and rinse with fresh water. To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out, beans should always be covered with water.