Red Beans & Rice with Salsa Recipe

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A one-dish meal or side to meat or fish, red beans and brown rice are perfect partners. The salsa is a bonus to have as a garnish for the beans and rice or as a chip dip alongside. This recipe is from "In the Kitchen with Rosie (Daley): Oprah's Favorite Recipes," and posting it aligns with my resolution to peruse then use more recipes from my cookbook collection. We found the beans too spicy for us, and next time would start modestly with the spices, perhaps one-fourth to one-half of the original recipe; but the salsa was near perfect - not a thing to change there except maybe a pinch of salt. (Note: While fresh cooking would always be preferred, for busy folks the substitution of canned beans to shorten the first hour of cooking time is an option. A few adjustments in the directions plus canned beans would get this to the table in better time.)

Prep time:
Cook time:
Servings: 6


Cost per serving $1.37 view details
  • 1/2 cup dried red beans
  • 1/2 cup dried red kidney beans
  • 3 cups water
  • 1 1/2 cups chopped onions (1-2 onions)
  • 3 garlic cloves, peeled & halved lengthwise (I minced)
  • 1 teaspoon dried oregano*
  • 1 bay leaf
  • 2 tablespoons chili powder*
  • 1 teaspoon ground cumin*
  • 1 teaspoon dried coriander*
  • 1 teaspoon crushed red pepper flakes*
  • 1 cup tomato juice
  • 1 cup brown rice
  • 2 cups chicken stock, fat skimmed off
  • I suggest you start conservatively with spices starred above using 1/4 to ½ amount of original recipe
  • SALSA:
  • 1 1/2 cups cubed tomato (1 large tomato)
  • 2 tablespoons minced jalapeno pepper (1 large pepper, seeded)
  • 1/4 cup sliced scallion white part only (2 large scallions)
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • Salt (optional)


  1. Pick over and rinse beans. Soak beans overnight, or use the quick soak method. Drain beans and transfer to large pot. Add water; bring to a boil over medium heat and cook 5 minutes.
  2. Stir in onion, garlic, oregano, bay leaf. Reduce heat to low and simmer uncovered for about 1 hour until beans are tender.
  3. Add chili powder, cumin, coriander, red pepper flakes and tomato juice, stirring. Continue to cook (uncovered) while preparing rice.
  4. Measure rice and chicken stock into medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 45 minutes or until tender.
  5. Meantime, combine salsa ingredients in small serving bowl and set aside for flavors to meld.
  6. When rice is done stir it into beans (I served beans and rice separately.) Ladle into bowls and serve with salsa on the side. (We added tortilla chips for the salsa too.)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 406g
Recipe makes 6 servings
Calories 238  
Calories from Fat 17 7%
Total Fat 1.96g 2%
Saturated Fat 0.38g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 340mg 14%
Potassium 713mg 20%
Total Carbs 47.49g 13%
Dietary Fiber 9.1g 30%
Sugars 5.28g 4%
Protein 9.72g 16%



  • judee
    September 11, 2014
    Red beans and rice are a classic. They taste so darned good

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