Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Creole-Spiced Rice and Beans
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
This versatile rice and bean side dish should be a staple in your weeknight arsenal. Scallions, garlic and peppers are cooked with long grain rice, red peppers and creole seasoning until tender. The result is a full-flavored rice side with a kick, loaded with flavor and color.
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Directions
- Cook 1 chopped bell pepper in olive oil in a saucepan until softened, 3 to 4 minutes. Add the light parts of 3 sliced scallions and 1 minced garlic clove, season with salt and pepper and cook 3 minutes. Stir in 1 cup white rice and cook 1 minute. Add 1 1/2 cups chicken broth, a 15-ounce can kidney beans (drained and rinsed) and 1 teaspoon creole seasoning. Cover and cook until the liquid is absorbed, about 20 minutes. Top with scallion greens.
