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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.


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


  1. Brown the sausage with the onion, garlic and celery for about 4 to 6 minutes.
  2. Add the tomatoes, kidney beans, 2 cups water, salt, pepper, thyme, basil, cayenne, paprika, hot sauce, bay leaf and rice.
  3. Bring to a boil.
  4. Add the rice, decrease heat, cover and simmer 45 minutes.
  5. Remove from heat. Add the green pepper, stir well, cover and let stand 10 minutes. Stir before serving.
Rate this article:  Average 4 out of 5

About the author:

Maria C Alamo MPH RD LD

Maria Alamo, MPH RD LD

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005. Learn more about Maria at




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