There are variations of beans and rice in every culture across the
world. When it comes to serving beans and rice with an island flare, the Poblano pepper paired with garlic, olive oil and oregano offers more than just a great taste. The nutritional impact of red beans and rice supplies fiber, vitamin C and potassium in addition to the full-fat fertility support from olive oil.
4 cloves garlic, minced
2 Poblano pepper, seeded and chopped
1 sweet onion, diced
½ cup cilantro, chopped
4 cans of kidney beans, rinsed and drained
½ cup canned low sodium tomato sauce
½ tsp oregano, dried
¼ tsp pepper
Salt, to taste
Up to 3 cups water
2 TB olive oil
- Heat large sauce pan over medium high heat.
- Add olive oil.
- Throw garlic, onion, Poblano and cilantro into the saucepan.
- Cook for three to four minutes.
- Add the beans, tomato sauce, oregano, salt and pepper to the pot.
- Add water to cover the beans about one inch.
- Turn up the heat to high and bring the water to a boil.
- Reduce heat and simmer together for up to 45 minutes.
- In a separate saucepan, add water and brown rice.
- Bring to a boil and reduce heat.
- Cook for 45 minutes or until rice is cooked.
- Serve the red beans on top of the brown rice.
Tips: If you want to use dried beans, you will need to soak them overnight and cook according to the package directions. When the beans are cooked through, follow the directions in this recipe to complete the dish.
Nutritional Benefits: Fiber, Potassium, Vitamin C, Full Fat Olive Oil, Omega 3 Fatty Acids.
Category: Lunch, Dinner.