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
Test Kitchen tip
Dutch Oven Red Beans and Rice
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 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
- Thinly sliced green onions, optional
- Hot pepper sauce, optional
Directions
- 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.
- 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, garnish with green onions and serve with pepper sauce.
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.
