This recipe creates a cajun-inspired rice and beans dish that’s gluten free and delicious. Of course it’s essential to check all canned and prepared ingredients (including herbs and spices) to ensure that they are gluten free.
1 tbsp (15 mL) olive oil
1 onion, diced
2 cloves garlic, diced
1 sweet red pepper, julienned
2 cups (500 mL) mushrooms, thinly sliced
½ cup (125 mL) white wine
1 19-oz (540-mL) can mixed beans or kidney beans
1 19-oz (540 mL) can black beans
1 28-oz (796-mL) can diced tomatoes
2 tsp (10 mL) cumin
2 tsp (10 mL) dried coriander
2 tsp (10 mL) dried oregano
2 tsp (10 mL) paprika
2 tsp (10 mL) sugar
Dash gluten free hot pepper sauce
Dash gluten-free Worcester
Salt and pepper to taste
2 cups (500 mL) uncooked jasmine rice
2 gluten-free chicken bouillon cubes
In a large skillet, heat oil until shimmering. Add onion, garlic and pepper and cook until onion is translucent. Add mushrooms and continue to sauté at medium-high heat for about 1 minute. Add wine and simmer for 5 minutes.
Drain and rinse all beans and add to pan. Add tomatoes and stir.
Add spices, sugar, hot sauce, Worcester and salt and pepper. Taste, and adjust seasoning, if necessary. Stir and simmer for up to one hour.
Twenty minutes before serving, prepare the rice: Bring water to a boil per rice instructions; add bouillon cubes and stir until dissolved. Add rice; reduce heat to low and cover. Cook for 15 minutes, or until no more moisture remains at bottom of pot.
Serve beans over rice. Makes 8 servings.
Want more delicious gluten free recipes? No problem! There are plenty more where that came from!