New Orleans Red Beans and Rice
- 1 cup(s) uncooked long grain brown rice
- 2 tsp sunflower oil
- 1 medium uncooked onion(s), chopped
- 1 medium green pepper(s), seeded and chopped
- 3 clove(s), medium garlic clove(s), minced
- 1 pound(s) cooked ham (sliced, cubed, or shredded), reduced-sodium boneless steak, trimmed of all visible fat and cut into 1/4-inch pieces
- 15 1/2 oz canned kidney beans, rinsed and drained
- 1 tsp Cajun seasoning
- 1/2 cup(s) reduced-sodium chicken broth
- 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.
Legend has it that the musician Louis Armstrong signed correspondence “red beans and ricely yours” because he so loved this dish. Cajun seasoning—a blend of cayenne, paprika, garlic, and onion—can be found in the spice aisle of the supermarket. The amount of heat depends on the brand, so read the label carefully. You can also try this dish with Creole seasoning, which is a similar blend of spices.