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Red Beans & Rice

Red Beans & Rice (Usda recipe image
This comforting Red Beans and Rice dish is the ultimate in simple, satisfying home cooking. By sautéing fresh onions, celery, and garlic in butter, you build a deep aromatic base that infuses the canned kidney beans with rich, savory flavor. The dish comes together quickly, making it perfect for busy weeknights when you need a nutritious meal on the table fast. The creamy texture of the beans pairs beautifully with the fluffy rice, creating a filling and wholesome dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 728.3
Dietary: Gluten-free, Low-fat
Description
This comforting Red Beans and Rice dish is the ultimate in simple, satisfying home cooking. By sautéing fresh onions, celery, and garlic in butter, you build a deep aromatic base that infuses the canned kidney beans with rich, savory flavor. The dish comes together quickly, making it perfect for busy weeknights when you need a nutritious meal on the table fast. The creamy texture of the beans pairs beautifully with the fluffy rice, creating a filling and wholesome dinner.
Ingredients
  • 1/2 cup Onion, chopped
  • 1/2 cup Celery, chopped
  • 1 Garlic Clove
  • 2 tablespoon Butter or margarine
  • 16 ounce Canned kidney beans
  • 2 cup Cooked rice
  • 1 tablespoon Parsley, chopped
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
Directions
  1. 1
    Melt the butter in a large skillet or saucepan over medium heat.
  2. 2
    Add the chopped onion and celery, and sauté until softened and translucent, about 5 minutes.
  3. 3
    Stir in the garlic clove and cook for another minute until fragrant.
  4. 4
    Remove the garlic clove from the pan and discard it.
  5. 5
    Add the drained and rinsed kidney beans, cooked rice, salt, and pepper to the skillet.
  6. 6
    Gently stir to combine all ingredients and heat through.
  7. 7
    Simmer the mixture for 5 minutes, stirring occasionally, to allow the flavors to blend.
  8. 8
    Remove from heat and stir in the chopped parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 728.3kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 1317.0mg55%
Total Carbohydrate 125.7g42%
Dietary Fiber 27.1g109%
Sugars 10.1g
Protein 38.7g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can add a splash of vegetable broth or water if the mixture seems too dry during simmering.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or diced jalapeños with the onions.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure your rice is fully cooked before adding it to the beans to avoid mushiness. Leftover rice works perfectly for this recipe.

Keywords: red beans, rice, kidney beans, vegetarian, easy dinner, one pot meal, healthy, low fat, quick recipe, comfort food, sauteed vegetables, garlic, onion, celery, parsley, budget friendly, family dinner, side dish, vegetarian main, canned beans, simple recipe
Read it online: https://www.chefs-mate.com/recipe/red-beans-rice-usda/