top of page

red beans and rice

Prep Time:



Cook Time:





About the Recipe

this quick and easy classic Cajun dish is great for a weeknight meal at home, or fun to serve at a party


1 Tbsp olive oil

1 C onion, cut into �-inch pieces

1 C green bell pepper, rinsed and


1 Tbsp garlic, minced or pressed

(about 2�3 cloves)

1� tsp ground cumin

1� tsp dried oregano

1 can (14� oz) low-sodium chicken

broth or vegetable broth

� C instant brown rice, uncooked

2 cans (15 oz each) low-sodium

red kidney beans, drained and



1 Heat oil in a 12-inch saut� pan over medium heat.

Cook onion, stirring occasionally, for 5 minutes,

until pieces begin to soften, but not brown.

2 Meanwhile, dice green pepper into pieces about

� inch in size. Tip: Slice pepper lengthwise into

�-inch strips. Holding the strips together, cut

crosswise into �-inch pieces. Add green pepper to

cooking onion. Cover. Cook for 5 minutes, stirring


3 While the green pepper and onion cook, mince the

garlic. Add garlic, cumin, and oregano to the saut�

pan. Cook and stir for 1 minute.

4 Add broth and rice to the saut� pan with green

pepper and onion. Stir well, cover, and simmer for

10 minutes.

5 Meanwhile, drain beans and rinse thoroughly.

6 Add beans to saut� pan. Stir well. Cover. Simmer

for 5 minutes to heat beans and blend flavors.

bottom of page