Red Beans and Instant Rice with Avocado

Name: Red Beans and Instant Rice with Avocado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 3 can red kidney beans (rinsed and drained); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 green bell pepper (large, chopped); 1 teaspoon dried thyme; 1 teaspoon paprika; 0.5 teaspoon black pepper; 1 teaspoon kosher salt; 2 cup vegetable broth; 1 tablespoon fresh lime juice; 3 cup instant white rice (uncooked); 2 avocados (large, ripe, sliced); 0.25 cup fresh parsley (chopped, for garnish)

A comforting and hearty dish of flavorful red beans, quickly prepared with aromatic spices, served over instant white rice and topped with creamy avocado slices.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Haitian
Difficulty: Easy
Cost: $1.37/serving

Dietary

Vegan
Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian
Low-Sugar

Ingredients

3 can red kidney beans (rinsed and drained)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 green bell pepper (large, chopped)
1 teaspoon dried thyme
1 teaspoon paprika
0.5 teaspoon black pepper
1 teaspoon kosher salt
2 cup vegetable broth
1 tablespoon fresh lime juice
3 cup instant white rice (uncooked)
2 avocados (large, ripe, sliced)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Prepare the instant white rice according to package directions. Set aside and keep warm.
While rice cooks, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and green bell pepper and cook for 4-5 minutes until softened.
Add minced garlic, dried thyme, paprika, black pepper, and 1 teaspoon kosher salt to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the rinsed and drained red kidney beans and vegetable broth. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing flavors to meld. Mash about 1/4 of the beans with a fork against the side of the pot to thicken the sauce.
Remove from heat and stir in fresh lime juice.
Serve the quick red beans generously over instant white rice, topped with sliced avocado. Garnish with fresh parsley if desired.

Notes

For an extra kick, add a pinch of crushed red pepper flakes with the spices. Leftovers can be stored in the refrigerator for up to 3 days and reheat well.

Nutrition (per serving)

Calories: 371
Protein: 11.9 g
Carbohydrates: 59.5 g
Fat: 10.4 g
Fiber: 8.5 g
Sodium: 770 mg
Saturated Fat: 1.4 g
Sugar: 5.2 g