Description
This recipe offers a quick and easy way to enjoy the classic flavors of red beans and rice, all cooked in one skillet. It is perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add rinsed and drained kidney beans, diced tomatoes (undrained), vegetable broth, uncooked rice, Cajun seasoning, dried thyme, and cayenne pepper (if using) to the skillet.
- Stir everything to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff with a fork.
- Season with salt and black pepper to taste.
- Garnish with fresh chopped parsley before serving.
Notes
- For a spicier dish, add more cayenne pepper or a dash of hot sauce.
- You can add cooked sausage or chicken for a more substantial meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: red beans, rice, skillet, easy, quick, vegetarian, one-pan, dinner