Rice with Adzuki Beans and Jalapeños


Adapted from recipe in Jump Up and Kiss Me

  • 1 1/2 cups uncooked adzuki or dark red kidney beans
    (4 cups cooked)
  • 1 large yellow onion
  • 1 green bell pepper
  • 2 jalapeño chiles
  • 2 cloves garlic
  • 1/2 cup stuffed green olives
  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon annatto (achiote) powder
  • 1 1/2 cups uncooked white rice
  • 3 cups water
  • 1/4 cup chopped cilantro
  • salt to taste


Cover beans with water and soak overnight. Drain, cover with fresh water. Bring to a boil. Cover and reduce heat. Simmer for 45 minutes. Remove from heat and drain.

Dice onion. Dice green bell pepper. Seed and mince jalapeño chiles. Mince garlic. Cut olives in half.

In a large pot, heat olive oil over medium heat. Add onion, bell pepper, jalapeños, and garlic. Sauté until onion and bell pepper are tender, about 8 minutes.

Stir in the chile powder, cumin, and annatto. Sauté 1 minute.

Add the rice and water,cover, and heat to boiling. Reduce heat to low and simmer 15 minutes or until liquid is absorbed and rice is tender.

Stir in the beans and olives. Heat through. Remove from heat. Stir in cilantro. Salt to taste.

Makes 6 servings.

Return to Recipe Menu