ChefMD®Red Beans and Brown Rice

Preparation Time: 15 minutes
Cooking Time: 23 minutes
Servings: 4
Calories: 302 per serving
Percent from Fat: 15%

1 (16 ounce) can no-salt-added red beans, such as Eden brand, rinsed, drained
2 teaspoons chipotle hot sauce, such as Tabasco
1 tablespoon extra virgin olive oil
1 cup chopped white onion
1 each: large red and green bell pepper, cut into ½-inch chunks
1 cup thinly sliced organic carrots (2 medium carrots)
1 (14½ ounce) can fire roasted diced tomatoes, undrained
½ cup water or vegetable broth
2 teaspoons file powder
2 cups cooked brown rice
½ teaspoon coarse sea salt or kosher salt
¼ cup chopped fresh thyme

Combine beans and hot sauce in a medium bowl; set aside. Heat oil in a large deep skillet over medium heat. Add onion; sauté 5 minutes. Add bell peppers and carrots; sauté 5 minutes. Add tomatoes and water; cover and simmer 6 to 8 minutes or until vegetables are tender. Stir in bean mixture and file powder; simmer uncovered 5 minutes. Spoon rice into four shallow bowls; top with bean mixture, salt and thyme.

Adzuki beans may replace the red beans and chopped fresh flat leaf parsley may replace the thyme.

Culinary Taste Tip
Feel free to fiddle with this recipe and fine tune it to your taste. Adzuki beans are a great substitution for the red beans, and fresh flat leaf parsley can be used instead of thyme. Amount of hot sauce used can be less or lots more!

Culinary Technique Tip
To save time, use fully cooked brown rice such as Uncle Ben's or Trader Joe's brands. Fluffy fully cooked rice ready in about 90 seconds. Just add to the skillet!