Quick Red Beans and Rice Recipe

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Quick Red Beans and Rice Recipe

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Even my kids like this hearty, stick-to-the-ribs dish. I like to add cubed leftover ham to make it a main dish. —Megan Taylor
Recommended: Veggie Burger Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups uncooked rice
  • 2-1/2 cups chopped green peppers
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup water

Directions

Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes.
Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice. Yield: 4 servings.
Originally published as Red Beans and Rice in Test Kitchen Favorites 2004 2005, p196

Nutritional Facts

3/4 cup: 424 calories, 4g fat (1g saturated fat), 0 cholesterol, 1267mg sodium, 84g carbohydrate (10g sugars, 10g fiber), 14g protein.

  • 1-1/3 cups uncooked rice
  • 2-1/2 cups chopped green peppers
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup water
  1. Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes.
  2. Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice. Yield: 4 servings.
Originally published as Red Beans and Rice in Test Kitchen Favorites 2004 2005, p196

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