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Cumin-Spiced Red Beans and Rice

Cumin-Spiced Red Beans and Rice Recipe

  • 1 tablespoon extra virgin oil
  • 1 small onion, finely minced
  • 1 small green bell pepper, chopped
  • 1 or 2 jalapeño chiles, seeded and minced
  • ½ cup chopped celery
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • 3 cups cooked or canned dark red kidney beans (adzuki or pinto beans can be substituted), rinsed and drained if canned
  • 4 cups hot cooked Texmati, Louisiana pecan, or long-grain rice
  • 2 tablespoons minced fresh cilantro, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 275kcal (14%)
Total Fat 4g (7%)
Saturated Fat 1g (3%)
Cholesterol 0mg (0%)
Total Carbohydrate 51g
Dietary Fiber 2g
Sugars 2g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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