This recipe for Red Beans and Rice is great for Meatless Monday or any time that you don’t want to have to fuss over dinner.
One of the most basic of meals is rice and beans. There are countless ways you can combine the two simply with the addition of spices, herbs, and veggies to enhance the flavors of the dish.
My version is for a simple take on Red Beans and Rice, using my Hamilton Beach Rice Cooker. (Did you see the article How to Steam Broccoli in a Rice Cooker I wrote about using my new appliance?)
This recipe so ridiculously easy. The hardest part is opening the cans of kidney beans and Ro*Tel.
Ingredients
- 1 cup long grain white rice
- 16 ounces kidney beans
- 10 ounces Ro*Tel
- 2 Tbsp tomato paste
- 3-4 garlic cloves minced
- 2 ½ cups water
Instructions
To make Red Beans and Rice, put rice, kidney beans, Ro*Tel (I like it HOT! – The can with habaneros, that is.), a little tomato paste, garlic, and water. Then plug in the rice cooker, press WHITE RICE, and let it work for you. When it finishes, stir the rice and bean mixture.
Red Beans and Rice
Ingredients
- 1 cup long grain white rice
- 16 ounces kidney beans
- 10 ounces Ro*Tel
- 2 Tbsp tomato paste
- 3-4 garlic cloves minced
- 2 ½ cups water
Instructions
- Place all of the ingredients in the rice cooker and press WHITE RICE.
- When finished, stir and enjoy.
Nutrition
This recipe would be great for Meatless Monday or any time that you don’t want to have to fuss over dinner. Put all of the ingredients in the rice cooker, grab your favorite drink, and kick up your heels.
Red Beans and Rice Nutritional Information
Below are screenshots of the nutrition application in action. In the first picture, you can see the quantity for each ingredient that it is using to calculate the information.
In this next picture, you can see how many calories are calculated for each ingredient and the overall nutrition value for the meal. The recipe makes a total of 4 servings. I cannot tell you how much that comes out to volume-wise. I imagine that it could vary slightly, depending on how much the rice swells or cooks.
What I would recommend would be to visually divide the recipe into fourths. If you have a food scale, you can get an accurate measurement by weighing the cooked red beans and rice and then divide the total weight by 4 to get an accurate calories/nutrition count.
What’s your favorite meatless meal?
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Denise says
Can you use a slow cooker instead of a rice cooker? Also do you use can beans or fresh
Lynda says
I haven’t tried it in a slow cooker. Use canned beans which have already been cooked.
Chris says
Says 1 serving is 145 calories. How much is 1 serving? 1cup? 100 grams? Can you please let me know because in so many recipes I see, I cannot seem to see that.
Lynda says
Thanks, Chris, for leaving your comment.
I cannot say exactly how much each serving is, because I did not assess the total cooked volume. All I know is that there are 4 servings in the entire batch.
Thanks to your comment, I re-ran the program to add screenshots to the post so that readers can see the breakdown. In the process, I discovered that initially the nutrition application incorrectly used values for 1 kidney bean, not an entire can. The nutrition information has been updated and the screenshots are near the bottom of the post.
Please let me know if you have any questions.
Take care!
Cilleen says
How long would you cook this if you don’t have a rice cooker?
Lynda says
I found a recipe at Ready Set Eat that might work for you if you don’t have a rice cooker. You can check it out HERE.
Colleen says
@Lynda, thanks but the calories are double that of your recipe. I’ll just play it by ear and see what happens.
Thanks,
Colleen