Brown Rice & Red Beans Bowl
A simple, hearty bowl of brown rice topped with seasoned kidney beans, sweet corn, and fresh dill.
Equipment
- Saucepan
- Pot
- Measuring cups and spoons
- Colander
- Fork
Ingredients
- 1 cup brown rice (short or long-grain), uncooked
- 15 ounces kidney beans, canned drained and rinsed
- 1 cup corn kernels cut from the cob
- 2/3 cup vegetable or chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons extra virgin olive oil
- 1/2 cup fresh dill chopped, loosely packed
Instructions
- Cook the brown rice according to package directions in a saucepan; when done, remove from heat and fluff with a fork.
- While the rice cooks, drain and rinse the canned kidney beans and set aside.
- In a medium pot, combine the drained kidney beans, corn kernels, 2/3 cup broth, cumin, paprika, salt, and black pepper.
- Heat the bean and corn mixture over medium heat, stirring occasionally, and cook 5–10 minutes until heated through; add a splash of water or more broth if it becomes too dry.
- Divide the cooked rice among bowls, top with the bean-and-corn mixture, drizzle each with olive oil, and sprinkle with chopped dill.
- Serve immediately.
Notes
- Short-grain and long-grain brown rice both work; follow package times.
- Use low-sodium broth if you want less salt.
- Add a splash of water while warming the beans if needed.
- Fresh dill brightens the dish—adjust amount to taste.