fast red beans and rice recipe

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

I’m so excited to share this fast red beans and rice recipe with you all. This dish has been a staple in our household for years, and it’s always a crowd-pleaser.

My kids love helping me cook it, and it’s one of the few recipes where they can actually participate without me having to supervise too closely. The best part is that it’s incredibly easy to make and can be on the table in under 30 minutes.

I’ve tried making it with different types of beans, but red kidney beans are my favorite – they have a slightly sweet flavor that pairs perfectly with the savory spices. One of the things I love about this recipe is that it’s so versatile – you can serve it as a main course, or use it as a side dish.

It’s also a great way to get some extra fiber and protein into your diet, which is always a bonus. The technique behind cooking the beans just right is key – you want them to be tender but not mushy.

This takes some practice, but trust me, it’s worth it. I like to serve this dish with a side of steamed vegetables or a simple green salad to round out the meal.

It’s also a great way to use up any leftover rice or beans you might have on hand.

Fast Red Beans and Rice

Fast Red Beans and Rice

4.5 from 1888 votes

A quick and flavorful dish featuring red beans and rice. This recipe is perfect for a weeknight meal and can be customized with your favorite seasonings and vegetables.

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

🥘Ingredients

For the Red Beans

1 lb dried red beans
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
Salt and pepper to taste

For the Rice

2 cups long grain rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the red beans and place them in a large pot.
2Add the diced onion, bell pepper, and celery.
3Cook over medium-high heat until the vegetables begin to soften, stirring occasionally to prevent burning.
4Add the minced garlic, smoked paprika, cumin, and chili powder to the pot.
5Stir well to combine the spices with the vegetables and cook for 1 minute until the spices are fragrant.
6Add the diced tomatoes and vegetable broth to the pot.
7Stir well to combine all the ingredients.
8Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
9Add more broth or water if the mixture becomes too dry.
10While the beans are cooking, rinse the rice under cold water until the water runs clear.
11Place the rice in a separate pot with 4 cups of water and 1 tsp of salt.
12Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18 minutes, until the water is absorbed and the rice is tender.
13Check the red beans for doneness.
14They should be soft and tender.
15If not, continue cooking for an additional 5-10 minutes, until they reach the desired texture.
16Season with salt and pepper to taste.
17Once the rice is cooked, fluff it with a fork and set it aside.
18Serve the red beans and rice together, with the beans spooned over the rice.
19Garnish with chopped fresh parsley or green onions if desired.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 65g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use canned red beans to save time. Add some cooked sausage or ham to the beans for extra protein.

This fast red beans and rice recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight meal or a hearty dish for family gatherings.

One of my favorite things about this recipe is that it’s so easy to reheat – simply add some extra water or broth to the pot and simmer until heated through.

You can also serve leftovers chilled or at room temperature, which makes it perfect for packing lunches or snacks on-the-go.

❓ Frequently Asked Questions About Fast Red Beans and Rice

Q: What type of beans should I use in this recipe?

A: I recommend using red kidney beans for their slightly sweet flavor and firm texture. You can also use other types of beans like pinto or black beans if you prefer, but keep in mind that they may change the flavor profile slightly.

Q: Can I make this recipe in advance?

A: Yes, you can make the red bean mixture up to 24 hours in advance and store it in the fridge until you’re ready to cook the rice and assemble the dish.

Q: Do I need any special equipment to make this recipe?

A: No, you don’t need any special equipment beyond a large pot and a strainer. However, if you have a pressure cooker or Instant Pot, you can use those to speed up the cooking time.

Q: Can I substitute other grains for rice?

A: Yes, you can use other grains like quinoa or farro if you prefer, but keep in mind that they may change the flavor profile slightly.

Q: Is this recipe suitable for vegetarians and vegans?

A: Yes, this recipe is vegetarian-friendly, but if you’re vegan, be sure to check the ingredients of your seasonings for animal-derived products.

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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