Red Beans & Rice

Red Beans and Rice

This mildly-spiced take on the classic pairing of red beans and rice is a sure winner with kids!


  • 2 teaspoons olive oil
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup marinara sauce
  • 1/2 cup carrot puree
  • 1 tablespoon wheat germ
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 4 cups cooked brown rice
  1. Heat the olive oil in a saucepan over medium heat. Add the beans, marinara, carrot puree, wheat germ, oregano, basil, and thyme. Cook for about 5 minutes, until warm.
  2. Meanwhile, place the cooked rice in a large bowl. Add the bean mixture and stir to combine.

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