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!