Spiced Red Bean And Rice Bowl Recipe

About this recipe

A gluten-free vegetarian dinner option featuring red beans, rice, and fresh vegetables tossed in a tangy, spiced dressing. Perfect for solution seekers looking for a quick, no-bake meal.

Ingredients

• 400G Dunns River Red Kidney Beans
• 1 Kg Tomatoes 1kg
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Pepper Black Ground BWFO
• - Forest Whole Foods Organic White Quinoa
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
• - Chilli Powder Rajah
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 370 Ml Valentina Extra Hot Sauce, 370Ml

Instructions

1. 1. In a large bowl, combine 3 cups of cold cooked rice, 1 can of red beans (drained and rinsed), 1 diced tomato, 1/2 cup diced green bell pepper, and 1/2 cup diced red onion; mix well.
2. 2. In a small jar with a tight-fitting lid, combine 3 tablespoons of olive oil, 3 tablespoons of apple cider vinegar, 2 teaspoons of chili powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of hot sauce; shake well until emulsified.
3. 3. Pour the dressing over the rice and vegetable mixture and toss gently to coat evenly.
4. 4. Cover the bowl with plastic wrap or a lid and refrigerate for 1 hour to allow the flavors to meld together.
5. 5. Serve chilled as a satisfying dinner bowl. Adjust seasoning with additional salt or hot sauce if desired.