Posted by Megan | Budget, Budget & Quick, Dinner, Global, Mexican
Red beans and rice is probably my favorite meal ever. Ever. Something about it is just so good and irresistible, even though it is mostly just beans, onions, and rice. I think part of it is because my brilliant mother realized long ago how good this recipe would be in tortillas, and I think that’s the final selling point for why its such a favorite recipe. But now that I’ve been cooking more, I realized there really isn’t anything particularly unique about red beans and rice, yet it is somehow mouthwatering and you still want to finish off the entire recipe in one sitting! I just don’t understand.


Anyways, now that I bragged about it so much, I hope that if you try it, you see the appeal too! I have a tendency to sometimes build things up too much, but I truly believe in this recipe! So if you try it, please let me know what you think!

Cooking Notes: This go-round, we halved the recipe because we forgot to slow cook the second cans worth of beans. We also added a dash of cayenne in. Lastly, we didn’t do the sour cream this time, but it can be a nice addition-it’s not necessary though.
Red Beans and Rice (from my mom; serves 6, technically)
1 cup white rice
2 tbsp olive oil
1 large onion, finely diced
1 tbsp chili powder
2 15 oz. cans red kidney beans, drained and rinsed
1 cup salsa (chunky, any hotness flavor)
1/4 cup H2O
Sour cream (optional)

Prepare white rice. Heat olive oil in a large skillet over medium-high heat. Add the onions and sauté 10 minutes or until tender. Sprinkle on the chili powder and cook 1 minute. Toss frequently. Add the beans, salsa, and water and cook about 5 minutes or until mixture is piping hot. To serve, warm a tortilla, spread some rice on and serve bean mixture over top.  Dollop with a spoonful of sour cream and serve!

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