This Kidney Beans and Rice recipe is filling enough to be a main dish, but you can also use it as a side dish. It would go super well with chicken and/ or a green salad.
I was really surprised at how easy this recipe was to make and how quick it came together (especially using leftover rice). Perfect recipe for a busy day!
Kidney Beans and Rice Recipe
Ingredients (makes 3-4 servings):
- 1 Tbsp. olive oil
- 1/2 C. chopped Italian parsley
- about 1 or 1 1/2 c. cooked enriched long-grain rice
- about 1/2 C. chicken broth
- 1 can red kidney beans, rinsed and drained
- salt and pepper to taste
- optional: top with grated cheese
Instructions:
- Heat a pan to medium heat. Add oil. Add chopped parsley and saute for about 30 seconds.
- Mix in cooked rice. Slowly stir in chicken broth.
- Add kidney beans, salt, and pepper. Cook and mix for about 2 more minutes, or until everything is heated and most of the broth is absorbed.
- Serve alone or topped with a little cheese.
We just made this for dinner (for the second time), and it was just as yummy as I remembered it! This time, instead of fresh parsley, we added about 5 button mushrooms (sliced) and about 1/4 C. diced bell peppers and sauteed them in the oil. Once they were tender, we added the drained kidney beans, and then some rice (which I steamed in chicken broth instead of water). Added a little salt and dried parsley flakes and it turned out so good!