Archie Johsnon
Course: Main Course Cuisine: American Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: 247kcal
Let’s get started!
– 1 tbsp Minced fresh cilantro leaves – 1 cup White rice – 1 tbsp Butter – 2 ½ cups Chicken stock – ¼ tsp Ground black pepper – 1 tbsp Hot sauce – 1 tsp Salt
– 1 tsp Onion powder – 1 tbsp Olive oil – 2 cans Red kidney beans – 1 Stalk celery, diced – 1 Green bell pepper, stem and seeds removed and small diced – 1 Large red onion, diced – 2 Large cloves garlic, lightly crushed
1. In a large saucepan over medium-high heat, warm olive oil. 2. Sauté garlic, onion, celery, and bell pepper until tender. 3. Add kidney beans, onion powder, salt, pepper, and hot sauce. 4. Reduce heat to low and simmer gently while preparing the rice.
5. Meanwhile, bring chicken stock to a boil. 6. Stir in rice and butter, return to a boil, then reduce heat to low. 7. Cover and cook for 20 minutes without lifting the lid.
8. Remove from heat and let stand for 5 minutes. 9. Carefully fold together the cooked rice and bean mixture. 10. Transfer to a serving dish and garnish with cilantro before serving.