Description
Savor the warmth of this easy red beans and rice recipe, featuring creamy kidney beans and fluffy rice, seasoned perfectly for a satisfying meal.
Ingredients
Scale
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 cup long-grain white rice
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, minced
- 2 tsp Cajun seasoning
- 3 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Rinse the canned kidney beans under cold water. Finely chop the onion and green bell pepper.
- In a large pot over medium heat, add olive oil. Sauté the onions and bell pepper until soft, about 5 minutes.
- Stir in minced garlic during the last minute of cooking until fragrant.
- Add vegetable broth, kidney beans, bay leaves, and Cajun seasoning. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let it simmer for about 30 minutes.
- After simmering, stir in long-grain white rice. Cook uncovered for about 20 minutes or until the rice absorbs the liquid, stirring occasionally.
- Remove bay leaves before serving and adjust seasoning if needed.
Notes
- For added nutrition, consider incorporating spinach or zucchini into the mix.
- You can swap out kidney beans for black or pinto beans for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg