Red Beans & Rice Lettuce Wraps
Red Beans & Rice Lettuce Wraps
These plant-based lettuce wraps use all of our favorite Field Day pantry staples, making this meal easy and affordable!
Ingredients
For the rice
- 1 cup Field Day white rice, rinsed until water runs clear
- 1 Tablespoon onion flakes
- ½ Tablespoon garlic flakes
- ½ cube Edward & Sons Not-Beef Bouillon
For the Red Beans & Rice Lettuce Wraps
- 1 can Field Day red kidney beans, drained and rinsed
- ½ can Field Day green olives, drained, rinsed and chopped small
- ½ package Sno Pac frozen bell peppers, cooked according to package
- 1 Tablespoon smoked paprika
- ½ Tablespoon cumin powder
- ½ Tablespoon dried oregano
- 1 Tablespoon tomato paste
- 1 lime, juice only
- salt & pepper to taste
- Bib leaf lettuce or romaine leaves, for serving
Instructions
To make the rice, add the onion flakes, garlic flakes, and bouillon cube to 1 cup hot water and mix until the bouillon is dissolved.
Add the bouillon mixture, rinsed rice and an additional 1 cup of water to a soup pot with lid or rice cooker.
If using a soup pot, cook over high heat until boiling, then turn heat to low and cover to continue cooking until the rice is tender and the water is absorbed, about 18-20 minutes.
In large bowl, assemble and mix all the Red Beans and Rice ingredients except the lettuce.
Once rice is done, uncover and gently fluff to stop the cooking and release some steam.
Add rice to the bowl with other ingredients and gently mix.
When ready to serve the red beans and rice wraps, put a scoop of the mixture in a large lettuce leaf and enjoy!
Notes
Looking for another great way to eat rice and beans, try making our Mediterranean Pilaf recipe!