There are many takes on beans and rice. Each culture has there own seasonings and uses different types of beans. Everything from pinto to black to red and more. Some cultures substitute to rice for quinoa or barley or any number of other grains, but what remains the same is the bean and the grain combination. I have been making my version of beans and rice since the first time I visited New Orleans in 1997. I had a wonderful dish that I duplicated and then put my spin on it. It is easy and tasty. You can make it spicy or mild. You can add toppings, such as green onions, cheese, sour cream, hot sauce, or any number of other things. Find what works for you and your family and work with it to fit your palettes.
Red Beans and Rice
- 3 15.5 oz cans dark red kidney beans, drained and rinsed
- 2 10 oz cans diced tomatoes with green chilies
- 1 lb andouille sausage, fully cooked and sliced (omit sausage if your diet restricts meat or pork)
- 1 large white onion, diced
- 8 cloves garlic, minced
- 1 1/4 cups long grain white rice (you can substitute brown rice if desired or quinoa for a different texture)
- 2 1/2 cups water
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons thyme
- 1/2 teaspoon cayenne pepper (you can add more if you wish to make it spicier)
- salt and pepper
- 1 1/2 tablespoons olive oil
- Heat oil in a high-walled 14″ skillet over medium-high heat.
- Add onions and garlic and cook for 3 minutes.
- Add in chili powder, cumin, thyme, oregano, a pinch of salt and pepper, and cayenne pepper. Stir to coat onions completely. Cook until onions are translucent, about 5 minutes.
- Add rice, tomatoes, and beans. Stir for 2 minutes.
- Add in water and bring to a boil.
- Reduce heat to medium-low and cover for 20 minutes.
- Remove lid and add in sausage if you are adding it. Cover and cook for an additional 10 minutes. If you are not adding sausage, skip to the next step.
- Remove from heat and do not uncover. Let sit for 5 minutes and serve.