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Quick Red Beans And Rice Recipe

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Quick Red Beans and Rice Recipe Yummly
Quick Red Beans and Rice Recipe Yummly from www.yummly.com

Description

This quick red beans and rice recipe is a delicious and easy meal that can be made in under an hour. It's perfect for a weeknight dinner, and the leftovers can be enjoyed for lunch the next day. The dish is made with red kidney beans, onions, garlic, and spices, and served over hot rice. It's a classic New Orleans-style dish that is sure to satisfy your taste buds.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 40 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2 cans red kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 4 cups cooked rice

Equipment

  • Large pot
  • Wooden spoon
  • Cooking spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
  3. Add the paprika, thyme, and cayenne pepper and cook for another minute.
  4. Add the kidney beans, diced tomatoes, and chicken broth to the pot.
  5. Season with salt and pepper to taste.
  6. Bring the mixture to a boil, then reduce the heat to low and let simmer for about 30 minutes.
  7. While the beans are cooking, cook the rice according to package instructions.
  8. Once the beans are cooked, serve them over hot rice.
  9. Garnish with chopped green onions, if desired.

Notes

This recipe can be easily doubled to feed a larger crowd. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 400
  • Protein: 17g
  • Fat: 4g
  • Carbohydrates: 75g
  • Fiber: 15g
  • Sodium: 600mg

Recipe Tips

For a vegetarian version of this recipe, use vegetable broth instead of chicken broth. If you like your beans to be spicier, add more cayenne pepper or a diced jalapeño pepper. You can also add sliced sausage or chicken to this recipe for extra protein. Be sure to rinse and drain your canned beans before using them to reduce sodium content.

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