While red beans and rice is a very traditionally creole/New Orleans type of food, beans and rice are found all over the world in combination. I needed a side to go along with some tacos, so I added a little tex-mex flavor to a basically creole recipe. I think it worked out beautifully. And I'm having the leftovers for lunch today. Yay!
Day old rice is important here. Nice fresh fluffy rice soaks up more oil and sauce, making the final product stickier and tending towards the soggy side. If you don't have day old rice, make some fresh, spread it out on a large platter and stick it in the fridge to cool and dry out a bit.
Red Beans and Rice
1 can kidney beans, rinsed and drained
1 16oz can diced tomatoes
2 cups day old white or brown rice
2 tbsp Garlic Olive Oil
2 tbsp Persian Lime Olive Oil
1 tsp chili powder
1/2 tsp cumin
1 tsp sea salt
a pinch of cinnamon
1/2 tsp ground ginger
or 1 tsp fresh grated ginger
1/2 medium onion, finely diced
Heat the Garlic Olive Oil to medium in a large saute pan. Add the onion and cook, stirring often until the onion is translucent. Four to five minutes. Add in the rice, salt, spices and the tomatoes.
Stir well. Cook, stirring often for another 3-5 minutes. If the rice starts to stick, add in the Persian Lime Oil. Add in the kidney beans and the rest of the oil. Stir to combine and cover. Let cook 1-2 minutes more, or until everything is heated through.