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Red Beans and Rice

Red Beans and Rice

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A quick and easy recipe using many of the staples you have on hand. Serve with your favorite cornbread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1421 mg
  • 57%

Based on a 2,000 calorie diet


  1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.
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This recipe is quick and easy but needed a little seasoning to make it 5 star. I added 1 tsp. chili powder, 1/2 tsp. cumin and 1/2 tsp. cayenne pepper to give it some extra flavor. Used Portuguese sausage and my family loved it. Great for busy nights with little time to cook. Might try diced tomatoes with jalepenos next time. Overall very good.


This was sooo good!! I followed some of the advice of the reviewers, and changed the recipe some. I'm so glad I made this! My changes: skipped the onion, sauteed a little bit of frozen diced green pepper. It seemed like a lot of sausage for just 1 can of kidney beans, so I used 2 cans of light red kidney beans. I used 1 can of petite diced tomatoes, drained the can into the pan and only used half of the tomatoes (my preference). I added the following seasonings while everything was simmering: garlic powder, creole seasoning, cayenne pepper and oregano. I can't wait to have leftovers for dinner this evening! Yum!


I used long grain brown rice,olive oil (instead of butter) and low-fat chicken sausage..this was fantastic (and very healthy)