New Orleans red beans and rice

Total Time
33 min
9 min
24 min
Red beans and rice is one of the best-known dishes to come out of Louisiana, and because it's so delicious, you'll soon understand why. The pairing of ham and beans creates a delicious gravy that flavors the rice and is simply irresistible. Legend has it that the musician Louis Armstrong signed correspondence “red beans and ricely yours” because he so loved this dish. Cajun seasoning—which is 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 be sure to read the label carefully. You can also try this dish with Creole seasoning, which is a similar blend of spices.


Uncooked long grain brown rice

1 cup(s)

Sunflower oil

2 tsp


1 medium, chopped

Green bell pepper

1 medium, seeded and chopped


3 clove(s), minced

Cooked ham

1 pound(s), reduced-sodium boneless steak, trimmed of all visible fat and cut into 1⁄4-inch pieces

Canned kidney beans

15½ oz, rinsed and drained

Cajun seasoning

1 tsp

Reduced sodium chicken broth

½ cup(s)


  1. Cook the rice according to package directions, omitting any fat.
  2. 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.