Red Beans and Rice

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Vegetarian.  Super nutritious.  An excellent source of protein. A rich, satisfying taste.  What could be better than that?

Rice and Beans is a traditional dish is many different countries.  From a cajun version we often find in the state of Louisiana to a Korean dish named Kongbap, to the Middle East and South America.

It makes sense when you consider that both rice and beans are usually low cost and very available.  It makes for a very economical meal that is good for you besides.  As with many foods, rice and beans work well together.  Combined they form a complete protein, providing animo acids not produced within the body.  Each is a good source of iron and vitamins as well.

The best part of all is how good the two ingredients taste together!  With your favorite seasonings, you can have a meal ready in minutes.

I love this recipe.  When I cook, I often like to fix big batches so I have it on hand for easy meals later.  In this case it’s a good thing.  I will do a bag of dried beans in the crock pot, then freeze them for a variety of future uses.  Add a pot of rice and you’ll have plenty on hand for a meal or a side dish, especially this recipe.  It’s tasty and filling either way. Toss in some chili powder or tabasco too if you like.

This recipe freezes well too—the rice and beans combine well and reheat nicely in the microwave or on the stove top.

Red Beans and Rice


Prep time: 

Cook time: 

Total time: 

Serves: 4

  • 8 ounces uncooked long-grain rice
  • 1 tablespoon olive or coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely diced
  • 1 chili, chopped
  • 1 tomato, skinned and chopped
  • 1 red pepper, seeded and diced
  • 1 cup cooked red beans
  • 2 cups water or stock
  • 1 green pepper, seeded and diced
  • salt and pepper
  1. Heat oil in a medium skillet.
  2. Add onion and garlic and fry until soft and translucent.
  3. Add the chili, tomatoes, and peppers and cook until thick and well blended.
  4. Season with salt, stir in the beans mixing well and add the rice and water.
  5. Cover and cook for 20 minutes until rice is tender and all water is well absorbed.
  6. Stir and serve hot.

My favorite way to cook beans is in the slow cooker.  I love this particular one because you can brown in the pan, right on the stove top, then set it straight in the slow cooker.  One pan means less clean up.  Always a plus to me.

First choice is the Cuisinart…

Not only for the reputation Cuisinart carries, but also for the three-in-one usage here.  Slow cook, brown and serve, AND steam.  Nice and big, which it handy even if you are cooking for one or two.  You can always freeze the extra for future meals.

 2nd Choice is the Crock Pot brand

Also nice and big with the browning feature, all for a very reasonable price.


Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

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Author: Merry

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