Easy One-Pot Red Beans and Rice
by Maria Alamo, MPH RD LD
Servings: 4 (2 Cups Per Serving)
Prep Time: 15
Cook Time: 45
| Nutrition Facts |
| Serving Size 2 Cups |
| | | | |
| Amount per serving |
| Calories 515 | |
| % Daily Value* |
| Total Fat 20g | |
| | Saturated Fat .426g | |
| Cholesterol 0mg | |
| Sodium 720mg | |
| Total Carbohydrate 65g | |
| | Dietary Fiber 13g | |
| Protein 21g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
This is an easy, one-pot version of the famous New Orleans dish.
Ingredients
½ pound andouille sausage
1 large onion, chopped
3 cloves garlic, chopped
2 ribs celery, chopped
1 14½-ounce can diced tomatoes with liquid
1 15-ounce can kidney beans, drained and rinsed
½ teaspoon salt
¼ to 1 teaspoon black pepper
2 teaspoons ground thyme
2 teaspoons dried sweet basil
1 to 2 teaspoons cayenne
1 tablespoon paprika
2 to 5 drops hot pepper sauce
1 bay leaf
1 cup uncooked brown rice
1 green bell pepper, chopped
Directions
- Brown the sausage with the onion, garlic, and celery for about 4 to 6 minutes.
- Add the tomatoes, kidney beans, 2 cups water, salt, pepper, thyme, basil, cayenne, paprika, hot sauce, bay
leaf, and rice. - Bring to a boil.
- Add the rice, decrease heat, cover, and simmer 45 minutes.
- Remove from heat. Add the green pepper, stir well, cover, and let stand 10 minutes. Stir before serving.