easy Mexican red beans and rice

When eaten together, beans and rice form a complete protein, meaning they contain all nine essential amino acids the human body requires to produce protein.  In addition, you'll get a healthy, low fat dose of iron, fiber, B vitamins and other minerals.  It's a complete meal on it's own, or can add bulk to a main course.

This one-pot version of red beans and rice is super simple and versatile.  I threw in some leftover grilled chicken at the end and garnished with cilantro for a stand alone meal.  You could also stuff it inside a burrito with some cheese and other goodies.

This recipe was inspired by Rebecca Schmidt's recipe listed on FatFree Vegan http://fatfreevegan.com/blog/2010/04/12/mexican-beans-and-rice/

easy Mexican red beans and rice

1 medium onion
2 cloves garlic
1 15-oz can kidney beans, drained and rinsed
1 15-oz can diced tomatoes with green chiles, undrained (or just a can of diced tomatoes.  You can add chiles if you want/have them)
2 cups beef broth (I used 2 cups water + 2 tsp beef bouillon)*chicken or veggie broth would work too
1 cup uncooked brown rice, rinsed
2 tsp cumin or to taste
2 tsp Mrs. Dash Southwest Chipotle flavor or to taste (or just use red pepper powder)
salt to taste

Chop onions and garlic.  Put the broth in a pot with a lid and bring to a boil.  Add the garlic, onion, beans and tomatoes, and bring to a boil again.  Add the rice and spices and stir.  Bring to a boil, then reduce heat to low to simmer.  Stir again and cover with a lid.  Cook about 40-45 min, until liquid is absorbed and rice is cooked.  The cooking time depends on the type of rice used, so keep checking.  Stir, taste and adjust seasonings to your liking.