Chorizo Spiced Red Beans and Rice with Greens
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 499kcal
Ingredients
- 3 cups brown rice
- 4 onions chopped
- 4 cloves garlic crushed
- 2 red bell peppers chopped
- 4 15 oz. cans red beans, drained and rinsed
- 4 tsp. chili powder
- 4 tsp. cumin
- 4 tsp. oregano
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. ground coriander
- 2 tsp. smoked paprika
- ¼ cup balsamic vinegar
- 2 Tbs. lime juice
- 32 oz. collard greens or turnip greens chopped
Instructions
For the Instant Pot rice:
- Place brown rice and water in the instant pot.
- Close the lid and seal.
- Cook the rice for 17 minutes on high pressure.
- Do a quick pressure release.
For the beans:
- Cook 1 of the onions and the garlic cloves in a skillet over medium heat, adding a bit of water if it begins to stick.
- Once the onion is tender, add the bell pepper and cook for 1-2 minutes.
- Add the beans to the skillet.
- Stir together all the spices, vinegar and lime juice and add to the skillet with the beans.
- Reduce the heat and simmer, adding ¼-½ cup water if the beans begin to look dry.
For the greens:
- In a second skillet, cook the remaining chopped onion until tender.
- Add ½ cup water to the skillet and all the greens.
- The greens will wilt and reduce in volume.
- Cover and cook about 15 minutes, stirring a few times during cooking.
- Serve the beans over rice, with the greens on the side.
Nutrition
Serving: 6to 8 | Calories: 499kcal | Carbohydrates: 102g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 1046mg | Fiber: 16g | Sugar: 8g | Vitamin A: 10712IU | Vitamin C: 113mg | Calcium: 524mg | Iron: 8mg