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Easy Red Beans and Rice

Easy Red Beans and Rice

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Paula

Paula

This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Windy B.
270

Windy B.

9/5/2003

This recipe has quite a good flavor, but I, like Michelle live in Louisiana - and this isn't creole red beans and rice. Like she said, leave out the tomatoes for the traditional version... I added plenty more garlic, a good dose of Tony's (a Louisiana must!), and jalepano-style Tabasco sauce. We like more rice here, as well. Still, this is a good recipe - and a great option when short on time. I'll make it again with the extras :).

michelle
152

michelle

8/24/2003

This recipe is not like a traditional red beans and rice recipe. I was trying to find one and made this. No tomatoes are in real red beans and rice. I live in Louisiana and these were not even close to how they are served down south. They tasted OK, but I was disappointed in the results.

I'm nuts too...
114

I'm nuts too...

7/23/2003

YUM. I love this, I skipped the sausage, so I sauted the onion & garlic (two cloves) in a tsp. of olive oil. I also used brown rice, cajun-seasoned diced tomatoes and added about 2 Tbsp. of fresh chopped parsley. Very light & healthy, thanks Paula!

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