Dutch Oven Red Beans and Rice

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jun. 30, 2023
This is a one-pot meal that's ready in about 30 minutes. It is one of my husband's favorites and uses simple ingredients, so it's been a go-to recipe in our house for years. —Janice Conklin, Stevensville, Montana
Dutch Oven Red Beans and Rice Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 package (14 ounces) smoked turkey sausage, sliced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/4 cups uncooked converted rice
  • 1/3 cup tomato paste
  • 1 bay leaf
  • 1-1/2 teaspoons Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • Hot pepper sauce, optional


  1. In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes.
  2. Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

Test Kitchen tip
  • Also called parboiled rice, converted rice is the unhulled grain that has been steam-pressured before milling. This process retains nutrients and makes fluffy separated grains of cooked rice. Converted rice takes slightly longer to cook than regular long grain rice.
  • Nutrition Facts

    1-1/3 cups: 347 calories, 6g fat (2g saturated fat), 41mg cholesterol, 1272mg sodium, 50g carbohydrate (6g sugars, 5g fiber), 22g protein.

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