Quick and Easy Red Beans and Rice

Quick and easy red beans and rice (gluten-free and vegan). This New Orleans-style recipe consists of sautéed garlic, onion, celery, and poblanos. Cooked with hearty kidney beans, long grain white rice, and seasoned with thyme, cayenne, paprika, bay leaf, and red pepper flakes.

Overview

Red beans and rice is a traditional Louisiana Creole dish. Authentic recipes usually start with dried beans that are soaked overnight and then cooked all day. Where this recipe differs is that it is a one pot dish that cooks the rice and beans together. Which has the added benefit of a shortened cook time of just 20 minutes.

This meal stands on its own or with your favorite faux veggie meats. Our family usually air fries some vegan chik’n tenders and smother the chopped pieces with the red beans and rice. Optionally, you can add your favorite hot sauce or forego cutlery and eat with corn chips. This easy, quick, and delicious recipe is sure to become a weekly favorite.

Cooking Notes

Prep Work

Begin by peeling two to three cloves of garlic. Then use a sharp knife to mince into fine pieces. We opted to use half a red onion but you easily can use a small yellow onion in its place. Remove the skin and chop the onion into medium dice. For the celery cut the ends off and discard. Then slice the celery in half lengthwise and chop into medium pieces.

We selected a poblano pepper to add a little extra heat. It can easily be substituted for a medium bell pepper. Remove the stem, inner membrane, and seeds. Then chop into medium pieces. Place all the vegetables in a single bowl and set off to the side. Then proceed to prepare the seasonings for this dish.

Seasonings

Traditional creole seasonings typically consist of paprika, cayenne, red pepper flakes, thyme, and bay leaf. The heat level for this recipe is very mild. You can easily increase the heat by adding more red pepper flakes and cayenne. Alternatively, if you want to make this dish even milder you can reduce the previously mentioned spices and substitute the poblano for a green bell pepper.

Measure the water in a microwave safe measuring cup and warm it in the microwave for a few minutes. Then add the tomato paste and spices and stir until combined. The warm water helps the tomato paste dissolve and the spices to release their flavors.

Sautéing the veggies

Place a 2.5 quart pan, or equivalent, on the stove top and add a tablespoon of olive oil. Bring the pan to a medium high heat and then add the veggies. Sauté until the onion starts to turn translucent and the poblano softens.

Cooking the rice

Open the can of kidney beans and place in a colander over the sink to drain the liquid. Give the beans a quick rinse and then add them to the pan. Next, add the rice, seasonings, and liquid. Stir to combine the ingredients and bring to a boil.

After the liquid starts to boil give everything a quick stir to ensure that nothing is sticking to the pan. Reduce the heat to a simmer, cover with the lid, and cook for 20 minutes. During this time don’t remove the lid (no peeking) as this will allow heat and moisture to escape.

When the time elapses remove the pan from the burner and move to a cool section of the stove top. Leave the lid on the pan and let sit for five minutes. Then remove the lid and fluff the rice. Before serving remove and discard the bay leaf.

Storage

Place any leftovers in your storage container of choice and store in the refrigerator. Leftovers should last several days before the freshness starts to taper off. This meal is great for meal prep throughout the week or as leftovers for lunch. Easily reheat by microwaving for a few minutes or adding to a pan and bringing up to temperature on the stove top.

If you like this recipe be sure to check out our other recipes below:

• Vegetable Paella
• Mushroom and Sun-dried Tomato Risotto
• Spanish Rice with Impossible Burger
• Sesame Garlic Tofu and Turmeric Jasmine Rice
• Coconut Curry Rice Cakes (Tteokbokki) with Tofu and Veggies