Red Beans and Rice

Red Beans and Rice | ChopChop


Rice and beans is a tasty, filling meal. And it’s inexpensive to make! The expression “I don't know beans” means “I know very little” because beans cost so little. 

Hands-on time: 20 minutes
Total time: 45 minutes
Makes: 4 Servings

Kitchen Gear: 

Medium-size pot with lid
Measuring cup
Can Opener
Cutting board
Sharp knife (adult needed)
Large skillet
Measuring spoons
Pot holder
4 bowls


1 1⁄2 cup
short grain brown rice, rinsed in a strainer
2 cups
2 teaspoons
olive oil
garlic cloves, peeled and finely chopped
small onion, peeled and chopped
bell pepper (any color), cored, seeded, and chopped
2 tablespoons
plus 1 1⁄2 cups water
tomato, cored and coarsely chopped
1⁄4 teaspoon
cayenne pepper, or more to taste
1⁄8 teaspoon
ground cumin, or more to taste
(16-ounce) cans red kidney beans, drained and rinsed in a strainer
1⁄2 teaspoon
kosher salt
ripe avocado, peeled, pitted and chopped (if you like)
2 tablespoons
chopped fresh cilantro leaves (if you like)


  1. To make the rice: Put the rice and water in the pot and set it on the stove. Turn the heat to high and bring to a boil. (You'll know the water is boiling when you see bubbles breaking all over the surface.)
  2. Turn the heat down to low, cover the pot, and steam for 30 minutes. Set aside, covered, for 10 minutes.
  3. While the rice is cooking, make the beans: Put the skillet on the stove and turn the heat to medium-low. When the skillet is hot, add the oil.
  4. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, softened, and almost gooey, about 10 minutes. Add more water if it is getting too dry.
  5. Add the tomato, spices, beans, salt, and remaining 1 ½ cups water and cook until the beans are very soft, 20–30 minutes.
  6. Fluff the cooked rice with the fork and divide among the bowls. Top with equal amounts of the bean mixture.
  7. Top with the avocado and sprinkle with cilantro (if you like).