This dish comes together very quickly and has just enough spice (courtesy of the jamaican jerk seasoning) to be interesting. The brown rice adds a nice nutty flavor and chewiness to the dish. On a busy weekday night, this dish is quick to prepare, healthy and very inexpensive; an all-around winner!
Jamaican Red Beans and Rice Soup
This quick recipe is loaded with beans and rice, making this soup a filling one-dish meal. Mashing the beans slightly adds body.
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- Calories: 375
- Calories from fat: 0.0%
- Fat: 7.2g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.9g
- Protein: 11.7g
- Carbohydrate: 65.5g
- Fiber: 7.7g
- Cholesterol: 8mg
- Iron: 2.1mg
- Sodium: 887mg
- Calcium: 34mg
- 2 bacon slices, cut crosswise into thin strips
- 1/2 cup chopped onion (1 small)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 teaspoons Jamaican jerk seasoning (such as McCormick)
- 1 (16-ounce) can red beans, rinsed and drained (such as Bush's)
- 1 (8.8-ounce) package microwaveable precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
- 1/4 cup chopped fresh cilantro
- 1. Cook bacon and onion in a large saucepan over medium heat 2 minutes.
- 2. While bacon mixture cooks, place broth in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes.
- 3. Add hot broth and jerk seasoning to bacon mixture. Stir in beans, mashing slightly. Cover; bring to a boil over high heat. Uncover, reduce heat, and simmer 5 minutes. Stir in rice; cover and simmer 3 minutes. Ladle soup evenly into 4 bowls; sprinkle with cilantro.
- Serve Now or Later
- Make this quick soup ahead, and divide it into small, shallow containers with lids to ensure quick cooling in the refrigerator and easy portability. Use within 3 to 4 days after cooking, or freeze for up to 6 months. For safe transporting, pack the soup in an insulated lunch bag with gel packs to help keep it cool.
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