Red Beans and Rice


  • 1 1/2 cups long grain rice
  • 2 chicken bouillon cubes
  • 1 green pepper chopped
  • 1 large onion chopped
  • 2 tablespoons olive oil
  • Ad
  • 2 cans red beans, rinsed and drained
  • 3 cloves garlic minced
  • Salt
  • Pepper
  • Dried Thyme


In a pot, bring to a boil the rice, 3 cups of water, chicken bouillon and a dash of salt. After it boils, reduce to a simmer until rice is tender.

While rice is cooking, heat olive oil in skillet. Saute onions, green pepper and garlic until onions are translucent. Add beans and cooked rice. Season with Salt, pepper and thyme.

Source: My mom taught me this recipe. She learned it when she worked in a summer camp kitchen!

By Adrianne from Adrian, Michigan


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