Try this Mardi Gras Beans & Rice (EHH) recipe, or contribute your own.
Suggest a better descriptionSource: Everyday Happy Herbivore
1. Drain juices from tomatoes into a small pot, then add uncooked rice and vegetable broth.
2. Bring to a boil, cover and reduce heat to low, and simmer until rice is fully cooked, about 40 to 45 minutes.
3. Meanwhile, line a skillet with a thin layer of water and sauté onion and celery for a minute or so, until onion is translucent.
4. Add Cajun seasoning, stirring to combine, and turn off heat.
5. Purée half of the diced tomatoes in a blender or food processor until completely smooth like tomato sauce.
6. Pour into onion and celery mixture, stirring to combine.
7. Turn heat back on to medium and cook for a few minutes.
8. Taste. If it’s too acidic, add a drop or two of agave nectar or a bit of sugar to cut the acid. You can also add more Cajun seasoning if desired.
9. Add tomatoes and kidney beans, and stir to combine.
10. Cover and keep on low, stirring occasionally.
11. Once the rice is done, plate it and spoon the bean tomato mixture over top.
12. Serve with hot sauce, such as Tabasco or Cholula.
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Serving Size: 1 (688g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 35 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1211.6mg | 42 % | |
Potassium 1012.4mg | 27 % | |
Total Carbohydrate 116g | 34 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 99.2g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 576
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