Sometimes it’s the simplest things that taste the best, and that is definitely the case here. My wife demanded hinted that she wanted more rice in her diet to help with her fitness program, and while her Puerto Rican rice is wonderful, I was in the mood for something a bit different, and this dish is the result of that.
Red beans and rice is one of those dishes I’ve loved for a very long time, but never attempted myself. It was simple to either order it as a side at a restaurant or to open a box (Gasp!, Say it ain’t so, Jerry!) and follow the instructions. For some reason, I thought it would take quite a few tries to get it right, but I couldn’t have been more wrong! It’s fairly simple, and can be adapted to fit nearly any taste, from serious carnivore (just add the flesh of yer favorite mammal), to the complete vegan (use water or veggie broth instead of the chicken broth I used, maybe toss in a mushroom or two for body, and you’re there!)
Red Beans and Rice Recipe
Serving Size: 1
Amount Per Serving: Calories: 2165Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 788mgCarbohydrates: 374gFiber: 96gSugar: 11gProtein: 139g
What I would have done differently had I thought of it at the time:
At this point I’m not really sure. I think a bit more liquid would probably have helped, as the end result was a little dry, and perhaps a bit more heat would have been nice as well. Otherwise the dish was very good, and even made a wonderful leftover dish in which I added about 1/2 cup of Sargento’s Mozzarella with Sun Dried Tomatos and Basil and baked it off at 350° until the cheese was bubbly.
In the end, definitely something I’m going to revisit! but then anything that starts with the Trinity (Onions, bell-peppers and celery) is something I usually love to death.
I love dishes that are good the first time around, and then morph into something even better as leftovers.