quick red beans and rice recipe

Written BySheba G Updated On
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The Best quick red beans and rice recipe

I’ve been making this quick red beans and rice recipe for years, and it’s always a hit with my family. It’s a classic Southern dish that’s easy to prepare and packed with flavor.

The combination of tender beans, fluffy rice, and a hint of spice is simply irresistible. I love serving it for weeknight dinners or special occasions like holidays and potlucks.

Not only is it delicious, but it’s also incredibly healthy, making it a great option for busy families looking for a nutritious meal. My kids adore helping me cook the beans and rice, and they love being able to customize their own portions with their favorite toppings.

We often have leftover beans and rice that I store in the fridge for up to three days or freeze for later use. The best part?

This recipe is incredibly versatile – you can serve it as a side dish, add some grilled meats or seafood for a main course, or even turn it into a vegetarian or vegan meal by substituting the animal-based broth with a plant-based alternative. My friends and family are always impressed by how quickly I can whip up this dish, and they never fail to ask for the recipe.

I’m happy to share it with you today!

Quick Red Beans and Rice

Quick Red Beans and Rice

4.5 from 644 votes

A speedy and flavorful dish featuring red beans simmered in a rich tomato sauce and served over fluffy rice. This recipe is perfect for a quick weeknight meal.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1 tsp salt

For the Red Beans

1 can (15 oz) red kidney beans, drained and rinsed
1 cup canned diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1 cup vegetable broth

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2Add rice, water, and salt to a medium saucepan.
3Bring to a boil over high heat.
4Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
5After 15 minutes, remove from heat and let it sit, covered, for an additional 10 minutes.
6Fluff with a fork and set aside.
7While the rice is cooking, heat olive oil in a large skillet over medium heat.
8Add onion and garlic, sautéing until softened and translucent, about 3-4 minutes.
9Stir in cumin, paprika, black pepper, and salt, cooking for an additional 1 minute until fragrant.
10Add diced tomatoes (with juice) and vegetable broth to the skillet.
11Stir well to combine, then add the drained and rinsed red kidney beans.
12Bring the mixture to a simmer, then reduce heat to medium-low.
13Let it cook, uncovered, for 10 minutes, stirring occasionally.
14If the mixture becomes too thick, thin it out with a bit of water.
15The beans are ready when they have absorbed some of the liquid and the flavors have melded together.
16To serve, spoon the cooked rice onto plates and top with the red bean mixture.
17Serve immediately while hot.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can use chicken or vegetable broth instead of water for cooking the rice. Garnish with chopped fresh cilantro or green onions before serving.

Watch Video Of How Quick Red Beans and Rice Works

This quick red beans and rice recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting meal after a long day. The best part?

It’s incredibly easy to prepare ahead of time and reheat when needed. Simply thaw the frozen beans and rice in the fridge overnight, then reheat them in the microwave or on the stovetop when you’re ready to serve.

❓ Frequently Asked Questions About Quick Red Beans and Rice

Q1: What type of beans are best for this recipe?

The recipe calls for kidney beans, but you can also use pinto beans or black beans if you prefer.

Q2: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker – simply cook the beans on low for 6-8 hours or high for 3-4 hours.

Q3: What if I don’t have any broth on hand?

You can substitute the broth with water or use a low-sodium chicken broth if you prefer.

Q4: Can I add any protein sources to this recipe?

Sure – you can add cooked sausage, bacon, or chicken to make this recipe more substantial.

Q5: How do I store leftover beans and rice?

You can store leftover beans and rice in an airtight container in the fridge for up to three days or freeze them for later use.

Q6: Can I reheat this recipe multiple times without losing its texture?

No – it’s best to reheat this recipe once and then refrigerate or freeze any leftovers.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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