This is just my made up recipe. I doubt it’s anywhere close to traditional red beans & rice. This was a yummy side dish for the Brazilian Chicken Cutlets.
Red Beans & Rice
1 clove of garlic, smashed and peeled
1 T olive oil
1 c uncooked rice
1 14.5 oz can diced tomatoes
1/2 – 1 can of water (I used the tomato can)
1 15 oz can of small red beans (not kidney beans)
2 green onions, chopped
1/4 c cilantro, chopped
1. Heat the garlic in the oil in a medium saucepan over medium heat. Once the garlic starts to sizzle, remove it from the pan and discard. Add the rice to the pan and saute until golden brown.
2. Increase heat to med-hi and add the tomatoes with their juice. Add more water as needed (I’ve cooked rice so much that I know how much water to put in w/o really measuring). This time I added a little less than a can of water. Bring to a boil. Reduce heat to low, cover and cook until the rice absorbs the water- about 15 – 20 minutes.
3. Remove the pan from the heat. Stir in the red beans, green onions and cilantro and cover. When the beans are heated through, it’s ready to eat. 🙂