In picture, served with teriyaki salmon and topped with mango slice

Serves 4-6


1 Cup Rice (I use Iberia Brand)

1 carton Chicken Broth (or vegetable broth for vegetarian)

1 Large Tomato (cubed)

1 Medium Onion (cubed)

1 Shallot (sliced)

1 can Publix brand Dark Red Kidney beans (drain and keep juice separate)

Fresh thyme (remove leaves from stalk)

3 Tbsp oil

Salt and Pepper

How to Make It

In large pan heat oil to medium.

Add onion, thyme, and tomatoes. Saute until onion is transparent.

Add drained red beans and shallot.  Saute for 2-3 minutes.

Add carton of chicken stock and red bean juice. Let it come to a boil.

Add rice, stir vigorously and cover.

Let this cook for about thirty minutes on low to medium heat.  Stir occasionally so that it does not stick to the bottom of the pan.

Add salt and  pepper to taste.

Patricia Garcia (Gourmet Gratis)
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