Quick and Easy Red Beans and Rice
Quick and easy red beans and rice is the perfect weeknight dinner that’s full of delicious flavor and comforting. With just a few simple ingredients and minimal prep time, you can whip up a hearty meal that the whole family will love.
Servings: 4
Calories: 421kcal
Ingredients
- 2 cans red beans rinsed and drained
- 3 cups cooked brown rice
- 1 large onion diced
- 1 large bell pepper diced
- 2 stalks celery sliced
- 2 garlic cloves minced
- 3 tablespoobs olive oil
- 4 cups chicken broth
- ¼ cup Creole Seasoning
- 2 tablespoons cilantro chopped
Instructions
- Rinse and drain the red beans, set aside.
- Cook the rice according to package directions.
- Dice the onions and bell peppers, slice the celery and mince the garlic.
- Coat a skillet with olive oil and add the onions, bell peppers, celery and garlic. Cook over medium-high heat, stirring occasionally.
- When vegetables are softened, add the chicken broth, beans and Cajun seasoning.
- Stir to combine and continue to cook for 10 minutes.
- Garnish with cilantro.
- Serve bean mixture over rice.
Notes
- Storage: Store leftover red beans in an airtight container in the refrigerator for 3-4 days. Store rice in a separate container in the refrigerator 3-4 days.
- Reheat: Add red beans and rice to a skillet, adding additional chicken broth or water if needed. Cook over medium heat, stirring until heated through.
- Add Meat: Sliced smoked sausage, cooked chicken or shrimp can be added with the beans if desired.
Nutrition
Calories: 421kcal | Carbohydrates: 79g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 900mg | Potassium: 1160mg | Fiber: 18g | Sugar: 7g | Vitamin A: 7545IU | Vitamin C: 69mg | Calcium: 103mg | Iron: 6mg
