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Red Rice and Beans

Tania Sheff
  • 70 minutes
  • Serves 6

INGREDIENTS

16 oz

black beans

14 1/2 oz

diced tomatoes

1

Bell pepper, large

1/4 cup

Cilantro

2

Garlic cloves

1

Onion, medium

4 cups

Vegetable broth

2 cups

Brown rice, long grain

1/4 tsp

Red pepper flakes

1/4 cup

Olive oil, extra virgin

1 tsp

Cumin, ground