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Quick and Easy Red Beans and Rice

Quick and easy red beans and rice is the perfect weeknight dinner that’s full of delicious flavor and comforting. With just a few simple ingredients and minimal prep time, you can whip up a hearty meal that the whole family will love.

Red beans and rice in a bowl.

We love the classic red beans and rice with smoked sausage but don’t always have time to cook the dry beans so this quick version is on the menu a little more often.

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Ingredients for Quick and Easy Red Beans and Rice

  • Canned Red Beans: Using canned beans makes this recipe super quick.
  • Rice: Use any rice that you have on hand. I am using brown rice that I had made a double batch of the day before.
  • Olive Oil: For cooking the vegetables.
  • Onions, Bell Peppers, Celery: The holy trinity in Cajun recipes and a must have for the classic flavor.
  • Garlic Cloves: Adds another punch of flavor that perfectly compliments the red beans.
  • Chicken Broth: I am using homemade chicken broth, if you are using store bought, look for low-sodium chicken broth.
  • Creole Seasoning: Adds the spicy flavors to the dish.
  • Cilantro: For Garnish.

How to Make Quick and Easy Red Beans and Rice

Collage: beans, rice, chopped vegetables.
  1. Rinse and drain the red beans, set aside.
  2. Cook the rice according to package directions.
  3. Dice the onions and bell peppers, slice the celery and mince the garlic.
Collage: cooking vegetables, red beans.
  1. Coat a skillet with olive oil and add the onions, bell peppers, celery and garlic. Cook over medium-high heat, stirring occasionally.
  2. When vegetables are softened, add the chicken broth, beans and Cajun seasoning.
Skillet of red beans with vegetables.
  1. Stir to combine and continue to cook for 10 minutes.
  2. Garnish with cilantro.
Creole red beans and rice in a bowl.
  1. Serve bean mixture over rice.

Notes and Variations

  • Storage: Store leftover red beans in an airtight container in the refrigerator for 3-4 days. Store rice in a separate container in the refrigerator 3-4 days.
  • Reheat: Add red beans and rice to a skillet, adding additional chicken broth or water if needed. Cook over medium heat, stirring until heated through.
  • Add Meat: Sliced smoked sausage, cooked chicken or shrimp can be added with the beans if desired.

Serving

This red beans and rice can be served as a side dish or a main dish. Serve it up with cornbread or turnip greens.

More Cajun Inspired Recipes to Try

Skillet of red beans.

If you are craving delicious comfort food that can be on the table in 30 minutes, give this quick and easy red beans and rice a try.

Have you tried this recipe? We would love for you to leave a comment and rating below.

Bowl of red beans and rice.
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Quick and Easy Red Beans and Rice

Quick and easy red beans and rice is the perfect weeknight dinner that’s full of delicious flavor and comforting. With just a few simple ingredients and minimal prep time, you can whip up a hearty meal that the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Dishes
Cuisine: Cajun
Keyword: 30 minute red beans and rice, Cajun beans
Servings: 4
Calories: 421kcal
Author: Milisa

Ingredients

  • 2 cans red beans rinsed and drained
  • 3 cups cooked brown rice
  • 1 large onion diced
  • 1 large bell pepper diced
  • 2 stalks celery sliced
  • 2 garlic cloves minced
  • 3 tablespoobs olive oil
  • 4 cups chicken broth
  • 1/4 cup Creole Seasoning
  • 2 tablespoons cilantro chopped

Instructions

  • Rinse and drain the red beans, set aside.
  • Cook the rice according to package directions.
  • Dice the onions and bell peppers, slice the celery and mince the garlic.
  • Coat a skillet with olive oil and add the onions, bell peppers, celery and garlic. Cook over medium-high heat, stirring occasionally.
  • When vegetables are softened, add the chicken broth, beans and Cajun seasoning.
  • Stir to combine and continue to cook for 10 minutes.
  • Garnish with cilantro.
  • Serve bean mixture over rice.

Notes

  • Storage: Store leftover red beans in an airtight container in the refrigerator for 3-4 days. Store rice in a separate container in the refrigerator 3-4 days.
  • Reheat: Add red beans and rice to a skillet, adding additional chicken broth or water if needed. Cook over medium heat, stirring until heated through.
  • Add Meat: Sliced smoked sausage, cooked chicken or shrimp can be added with the beans if desired.

Nutrition

Calories: 421kcal | Carbohydrates: 79g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 900mg | Potassium: 1160mg | Fiber: 18g | Sugar: 7g | Vitamin A: 7545IU | Vitamin C: 69mg | Calcium: 103mg | Iron: 6mg

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