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Red Beans and Rice
This classic southern favorite gets a healthy upgrade that can be enjoyed with meat or as a plant based meal.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American, Southern
Servings:
6
servings
Calories:
352
kcal
Ingredients
2
tbsp.
olive oil
1
cup
red onion
(minced)
1
cup
celery
(chopped fine)
1
cup
green bell pepper
(chopped small)
2
cups
vegetable broth
(divided)
2
tbsp.
garlic powder
(yes, 2 tbsp.!)
1
tbsp.
dried parsley
1
tbsp.
Italian Seasoning
(see link above to make your own)
1 ½
tsp.
ground black pepper
1 ½
tsp.
dried thyme
1 ½
tsp.
smoked paprika
1 ½
tsp.
dried sage
1
tsp.
cayenne pepper
(optional)
1
medium
bay leaf
2 ½
cups
cooked kidney beans
(or small red beans - canned is fine too. )
4
cups
cooked brown rice
(I cooked mine with vegetable broth instead of water)
pre-cooked meat of your choosing
(optional)
US Customary
-
Metric
Instructions
In a large skillet (I used a wok), warm the oil and add the onion, celery and bell pepper. Cook for about 5 minutes or until they begin to soften.
When the oil runs out, add in 1 cup of the vegetable broth and the spices and beans.
Add the rest of the broth as needed.
(Add any pre-cooked meat here if using.) Cook until the vegetables are properly cooked through and everything is nicely combined.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include optional meat.
Nutrition
Serving:
1
cup
|
Calories:
352
kcal
|
Carbohydrates:
62
g
|
Protein:
12
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
348
mg
|
Potassium:
766
mg
|
Fiber:
13
g
|
Sugar:
3
g
|
Vitamin A:
1505
IU
|
Vitamin C:
28.1
mg
|
Calcium:
172
mg
|
Iron:
7.1
mg