Easy Red Kidney Beans & Brown Rice With Chili Flavors (Vegan

READY IN: 55mins
Recipe by the80srule

I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!

Top Review by cheftobe

I am so happy to have tried out this recipe. I was skeptical because of it's simplicity, but was very pleasantly surprised. It is mild, but very delicious and nutritious. My 3 year old loved it as did my husband. Ate it with sour cream and avocado. We adults also added some chipotle tabasco :-)

Thanks for the great, simple and healthy recipe!!!

Ingredients Nutrition


  1. Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
  2. Put the rinsed and drained beans into a small bowl and mix with the olive oil.
  3. In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
  4. Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
  5. Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.

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