New Orleans Red Beans and Rice
- Total Time
Red beans and rice is one of the best-known dishes to come out of Louisiana. The pairing of ham and beans creates a delicious gravy that flavors the rice.
uncooked long grain brown rice1 cup(s)
sunflower oil2 tsp
uncooked onion(s)1 medium, chopped
green pepper(s)1 medium, seeded and chopped
garlic clove(s)3 clove(s), medium, minced
cooked ham (sliced, cubed, or shredded)1 pound(s), reduced-sodium boneless steak, trimmed of all visible fat and cut into 1⁄4-inch pieces
canned kidney beans15 ½ oz, rinsed and drained
Cajun seasoning1 tsp
reduced-sodium chicken broth½ cup(s)
- Cook the rice according to package directions, omitting any fat.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, 3–4 minutes. Add the ham and cook, stirring occasionally, until it starts to brown, 4–5 minutes. Add the beans and Cajun seasoning; cook, stirring occasionally, until heated through, 1–2 minutes. Add the broth and cook until the liquid is almost completely absorbed, about 2 minutes. Serve over the rice. Yields 1⁄2 cup bean mixture with 1⁄2 cup rice per serving.