RiceLove Bloghop – Vegetarian Red Beans and Rice

This title was almost going to be, “What’s In Your Kitchen Red Beans and Rice!”  BUT instead decided to make it simple, I am a simple girl after all!

There are 16 of us hosting a RiceLove bloghop the month of September.  Sixteen fabulous different ways to enjoy delicious rice.  If you do not enjoy rice, you can substitute with my favorite, quinoa!

If you make a rice dish this month, please link it up at the end of this blog!  That is the fun part of a bloghop, sharing in the RiceLove!

The reason for the alternate title, I didn’t want to walk away from tv today, HA!  Hey it is first weekend of college football, first weekend to enjoy a day of rest, and lots of football!

I knew we had lots of veggies in the house, so vegetarian red beans and rice was born.  Most red beans and rice recipes I found used bell pepper, and a meat that is full of flavor (bacon, sausage, or ham.)  With our healthy eating changes, I decided to use brown rice for the dish.  Brown rice is not stripped of all the nutrients, and bleached, like white rice.

My version of Red Beans and Rice –

1 3/4 cups brown rice

3 Tbsps butter

1 can of red kidney beans ( reserve 1/2 cup of liquid)

1 yellow squash chopped

1/2 – 1 cup fresh corn (I had one small ear of corn)

2 Tbsp olive oil

1 cup onion chopped (I chopped1/2 of medium onion)

1-2 cups vegetable stock (You can use what ever flavor stock you chose)

2 cloves of garlic

1 bay leaf

1/4 tsp crushed red pepper

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp oregano

salt and pepper to taste

Directions –

Prepare brown rice as directed.  (I added three tablespoons of butter to boiling water.)  (I cooked the brown rice about half way, small amount of water left.)

In large saute pan, heat up olive oil, add onion and saute until translucent, add squash, corn, kidney beans, and reserved liquid from kidney beans.  Saute for 1 -2 minutes.

Add brown rice, bay leaf, crushed pepper, cayenne, cumin, oregano, salt and pepper.  Next add 1 -2 cups of vegetable stock, let simmer for 20-30 minutes, (may need more water or stock if rice is not cooked enough.)

Note – To make this vegan, use Earth Balance Soy butter, instead of regular butter.


Again hubby and I had happy tummies, while enjoying a fantastic football game!

Here are the other lovely RiceLove Bloggers –

Baker Street – Anuradha

Bloc de Recetas – Salome

Bon a Croquer – Valerie

Chef Pandita -Yuri

Daily Palette – Annapet

Elephant Eats – Amy

Food Wanderings – Shulie

Hobby and More – Richa

Knitstamatic – Deb

Mis Pensamientos – Junia

Simply Reem – Reem

The Queen’s Notebook – Elizabeth

The Spicy Rd – EA


What is your favorite rice dish?

What is your favorite college football team?

Until next time, Come on in, Have a seat,

Hugs, Terra


Related Posts Plugin for WordPress, Blogger...
  • Shulie Madnick
    yay for Rice Love blog hop. What's better and more comforting than rice abd beans I can;t think if anything. I would have love to have some!! :0
  • I agree with Shulie, it is soo comforting looking! Perfect for welcoming the Fall! You did #ricelove proud!
  • yay for rice and beans! that's a classic Latinamerican dish! yummy! they call it "el moro" in the dominican republic :) and another hurrah for #cleaneating #healthy :D sending some #ricelove to you!
  • Considering I love everything rice...this one is NEW to me!  Terra, thank you for the post, I have something new to try.  The rice and beans I grew up eating is on the sweet side, cooked in coconut milk!  Cheers to #RiceLove!
  • Love red beans and rice.  Somehow I never thought of adding summer veggies to it, going to have to try this!
  • Terra... so good to "meet" you too. Love the bloghop for all the new online friends!  I LOVE beans & rice and so glad you made yours with brown rice.  And I'm an Auburn grad, so I'm devoted to college football all season long. Today was a tough one, though. I'm afraid it's going to be a LONG season for us!
  • Lovely to meet you too Terra... Rice and beans is such a comforting dish, I like your idea of adding veggies... Yumm.....
  • This looks really interesting!! Rice with red beans is surely a great combo! I loved your version. I am craving for this now!
  • Nice #ricelove!! I like red beans, i have a different way to eat it, but i think mexicans eat it they way you do (Maybe a bit dryer) I love it in anyways! Hugs
  • Courtney
    sounds amazing as always! Question: what if I'm using fresh beans? What do I substitute the canned bean juice with? More stock?
  • Mmm, a simple and healthy dish! Looks delicious :)
  • Liz
    Healthy, tasty and beautiful!  You hit the trifecta!!! We love college football, too, but our teams stink this year!  My dad, hubby and youngest went up to watch Notre Dame lose last night (and with 2 weather delays!!!).
  • Terra, this is so healthy and packed with such delish flavors ! Thanks for sharing this great idea. As always, it was wonderful cooking along with you in this #ricelove event ! Cheers!
  • I could eat rice and beans every day of the week! What a great recipe!!!
  • Jen
    Love the idea of adding corn and squash to the red beans and rice!
  • Richa @ hotbbyandmore
    i love red beans curry and rice.. so this is definitely a preparation i will love!! #ricelove to u and great to meet u! Richa @ Hobby And More BlogHobby And More on Facebook
  • Yummy beans and rice, especially with the veggie addition!  Hope your football team won!!!  My little guy is playing this Saturday :-)
  • Salomé
    Nice to meet you in the bloghop! Lovely rice..
  • Lovely rice and beans. I should try red beans in my rice, too. But they are pretty heavy ;)
  • Rice and beans is a dominican staple :) either together like in this dish [which is called "moro de habichuelas"] or white rice with stewed red beans which is the national dish along with some sort of stewed meat. This looks delicious and love the addition of squash and corn. Yum!