rice and red beans recipe

Written ByJenny Smyth Posted on
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The Best rice and red beans recipe

I love this rice and red beans recipe because it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The recipe originated from the Caribbean, where it’s known as ‘Hoppin’ John.’

This traditional dish is made with rice, red beans, and sometimes other ingredients like onions and bell peppers. I’ve adapted the recipe to make it my own, adding some spices and herbs to give it an extra boost of flavor. The best part about this recipe is how easy it is to make.

You can cook the rice and beans in advance, then simply combine them with some sautéed onions and spices when you’re ready to serve. I like to add some chopped fresh herbs like parsley or cilantro on top for a pop of color and freshness. As a busy mom, I appreciate how quickly this recipe comes together.

It’s also a great way to get my kids to eat their veggies – they love the combination of the sweet rice and beans with the savory spices. One of the key techniques in making this recipe is cooking the rice properly. I like to use a combination of long-grain rice and short-grain rice for a creamy texture.

You want to make sure you rinse the rice thoroughly before cooking it to remove excess starch, which can make the rice sticky or mushy. I’ve served this dish at countless family gatherings and potlucks, and it always gets rave reviews. It’s also a great way to use up leftover ingredients like cooked chicken or diced tomatoes.

Overall, this rice and red beans recipe is a staple in our household because of its simplicity, flavor, and versatility.

Rice and Red Beans

4.8 from 747 votes

A classic, comforting dish featuring fluffy rice and creamy red beans. This recipe is perfect for a hearty meal with a blend of spices and aromatics.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long grain rice
2 cups water
1 tsp salt

For the Red Beans

1 lb dried red beans
4 cups water
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper

For Garnish

2 green onions, chopped
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Rinse the rice thoroughly under cold water until the water runs clear.
2Place the rice in a large pot with 2 cups of water and 1 teaspoon of salt.
3Bring to a boil over high heat.
4Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
5After 15 minutes, remove from heat and let it rest, covered, for an additional 10 minutes.
6The rice should be fluffy and tender when done.
7While the rice is cooking, sort through the red beans to remove any debris or stones.
8Rinse the beans and place them in a medium pot with 4 cups of water.
9Bring to a boil over high heat.
10Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 10 minutes.
11After 10 minutes, drain the beans and return them to the pot.
12Add the chopped onion, minced garlic, cumin, paprika, chili powder, salt, and black pepper.
13Stir well to combine.
14Add 4 cups of water, stir well, bring to a boil and reduce the heat to medium.
15Let it simmer uncovered for 20 minutes, stirring occasionally.
16The beans should be soft and the liquid should have thickened slightly.
17If the mixture becomes too dry, add a little water.
18If it is too watery, let it simmer a little longer.
19Once the rice and beans are cooked, fluff the rice with a fork and transfer it to a serving dish.
20Spoon the red beans over the rice and garnish with chopped green onions and cilantro.

🔧Equipment

Large pot
Medium pot
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 65g🥦Dietary Fiber: 10g🍬Sugars: 2g🥩Protein: 15g

📝Notes

Tips: You can add diced ham or cooked sausage to the red beans for added flavor and protein. For a spicier dish, add a diced jalapeño to the bean mixture.

Watch Video Of How Rice and Red Beans Works

This rice and red beans recipe is always a good idea for any occasion because of its simplicity, flavor, and versatility.

It’s perfect for family gatherings or potlucks because everyone will love the combination of flavors.

To store leftovers, simply place them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Rice and Red Beans

Q: What type of rice should I use for this recipe?

I recommend using a combination of long-grain rice and short-grain rice for the best results. Long-grain rice will give you a light, fluffy texture, while short-grain rice will add a creamy richness.

Q: Can I make this recipe in advance?

Yes, you can cook the rice and beans in advance, then simply combine them with some sautéed onions and spices when you’re ready to serve.

Q: What if I don’t have red kidney beans?

No problem! You can substitute other types of beans like black beans or pinto beans.

Q: Can I add other ingredients to this recipe?

Yes, feel free to add your favorite ingredients like diced onions, chopped bell peppers, or cooked chicken.

Q: How do I store leftover cooked rice?

You can store leftover cooked rice in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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