Red Beans and Red Rice Recipe

Name: Red Beans and Red Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive oil; 1 onion, finely chopped; 1 green bell pepper, seeded and diced; 4 stalks celery, diced; 4 cloves garlic, minced; 1 tsp (5 mL) dried thyme leaves; 1/2 tsp (2 mL) salt (see Notes); 1/2 tsp (2mL) cracked black peppercorns; 1/4 tsp (1 mL) cayenne pepper; 1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes); 2 cups (500 mL) water or reduced-sodium chicken stock; 2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes); 2 cups (500 mL) cooked green peas

Servings: persons

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 green bell pepper, seeded and diced
4 stalks celery, diced
4 cloves garlic, minced
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) salt (see Notes)
1/2 tsp (2mL) cracked black peppercorns
1/4 tsp (1 mL) cayenne pepper
1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes)
2 cups (500 mL) water or reduced-sodium chicken stock
2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes)
2 cups (500 mL) cooked green peas

1
In a Dutch oven, heat oil over medium heat for 30 seconds.
2
Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes.
3
Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.
4
Add rice and toss to coat.
5
Add water and bring to a boil.
6
Reduce heat to low.
7
Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour.
8
Stir in beans and peas and cook, covered, until heated through, about 10 minutes.
9
Variation
10
Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced kielbasa along with the peas.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp (15 mL) olive oil, 1 onion, finely chopped, 1 green bell pepper, seeded and diced, 4 stalks celery, diced, and more.

Yes, Red Beans and Red Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans and Red Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions