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Red Beans and Rice

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Melissa Cazun

With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1123 kcal
  • 56%
  • Fat:
  • 52.4 g
  • 81%
  • Carbs:
  • 99.9g
  • 32%
  • Protein:
  • 58.5 g
  • 117%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 1574 mg
  • 63%

Based on a 2,000 calorie diet


  1. Cook the rice according to package directions.
  2. Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.
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This dish does not remotely resemble "classic" red beans and rice.


My husband is a big fan or red beans and rice and loved this dish. It's not quite my style, but I still thought it was good. The servings seemed huge, so I only made half the recipe and it was plenty. I also think I used more red pepper flakes and less paprika.


I have used this recipe for several potlucks by just adding more rice. I have also cut up kielbasi into bite size pieces instead of ground meat for variety. I find this recipe very good and my bowl is empty before the end of the a potluck dinner!