Red Beans and Rice Recipe

Name: Red Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white rice; 3 cups water; Kosher salt; Freshly ground black pepper; 2 tablespoons rendered bacon fat or unsalted butter; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 1 celery stalk, chopped; 1 garlic clove, finely chopped; 1 (14 ounce) can kidney beans

Servings: persons

2 cups white rice
3 cups water
Kosher salt
Freshly ground black pepper
2 tablespoons rendered bacon fat or unsalted butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 (14 ounce) can kidney beans

1
Rinse the rice in several changes of cold water, then in a small saucepan, bring the rice, water and 1/2 teaspoon salt to a boil.
2
Reduce the heat top low and cover the saucepan.
3
Cook the rice until tender, about 16 minutes.
4
Remove the saucepan from the heat and fluff with a fork, then let stand 5 minutes.
5
While the rice cooks, in a medium heavy saucepan, heat the bacon fat over medium high heat until melted.
6
Stir in the onion, bell pepper, celery, garlic and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 8 minutes.
7
Stir in the beans with their liquid and bring to a simmer.
8
Remove from the heat and season with salt and pepper to taste.
9
Serve the red beans with the rice.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups white rice, 3 cups water, Kosher salt, Freshly ground black pepper, and more.

Yes, Red Beans and Rice falls under the Meat & Poultry 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.

Red Beans and Rice

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