New Orleans red beans and rice
7
Points®
Total time: 33 min • Prep: 9 min • Cook: 24 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked long grain brown rice
1 cup(s)
Sunflower oil
2 tsp
Onion
1 medium, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
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)
Instructions
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.
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