Red Beans and Rice (GF/DF/Vegetarian)

bowl of red kidney beans brown rice, spices and veggies

A great side dish (or complete vegetarian meal) packed full of protein and fiber!




  1. In a large skillet over low to medium heat, sauté the onion, celery and peppers for 5 minutes. Season with a little salt and pepper and stir until soft. Add more oil if necessary
  2. Add the garlic and cook another minute more
  3. Add dry rice and sauté 2 minutes
  4. Add the chicken stock, beans and spices. Bring to a boil
  5. Reduce heat, cover and simmer 45 minutes. Do not lift the lid
  6. Remove from heat and let stand 5 minutes ~ fluff with a fork and taste for seasonings. Add salt and pepper if necessary


Nutritional Information is an estimate and does not contain sodium as the sodium content will depend on if you use regular boxed broth, low sodium or make it from scratch.

Calories 180; Fat 4.4 gr; Sat fat 0.6 gr; Cholesterol 0 mg; Carbs 30.4g; Fiber 8.5 gr; Sugar 1.8 gr; Protein 8.7 gr