For this quick take on a comfort food classic, you can get a Southern-inspired one-skillet meal in a fraction of the time. Packed with sausage, rice, tomatoes, kidney beans, and creole spices, and topped with jalapeño cornbread this skillet red beans and rice will be your go-to for a weeknight meal in a flash.
Have you ever craved red beans and rice but just don’t have the time? Monday red beans is a tradition my Granny continued when she moved from Louisiana to the Bay Area. I love me some red beans and rice but it takes a while to put together. Well that’s where my quick skillet red beans and rice comes in to fulfill those comfort food cravings. This quick and easy Red Beans and Rice is ready in less than an hour, is super flavorful and is made in one skillet!
Ingredients For Skillet Red Beans and Rice
This dish is a pantry friendly fave and you don’t need much to pull it off. Here’s what you need.
- Andouille or your favorite smoked sausage
- Canned red or kidney beans
- Long grain rice- I like using basmati for this dish
- Trinity-Onion, bell pepper onion
- Seasonings- Cajun seasoning
- Chicken broth
- Canned tomatoes- not traditionally in red beans but I like the flavor it adds to this dish
- Cornbread: cornmeal, flour, jalapeños nos, eggs, buttermilk, butter
Is there a difference between Red Beans and Kidney Beans?
While both beans are definitely red, they are in fact different. Red beans are smaller, round, and a lighter shade of red. Kidney beans are larger, have a firmer texture and a deep red color. Generally the beans are interchangeable in recipes and this recipe is no different.
How to Make Skillet Red Beans and Rice
Here’s how you make this quick take on a comfort food classic
- Get a 10-inch cast iron skillet, brown some andouille sausage then set to the side.
- Add a little more oil and butter to the same skillet and sauté your onions, bell pepper and celery.
- Stir in the rice, chicken broth, beans, tomatoes, seasonings, hot sauce, and add sausage back in. Pop everything in an oven preheated to 350°F.
- While the red beans and rice are in the oven, Mix up ingredients for the jalapeño cornbread.
- Remove the red beans and rice from the oven after it has cooked for 20 minutes and drop spoonfuls of the cornbread mixture on top. Place back in the oven and cook for another 15 minutes, until cornbread is golden brown and the rice is tender. Time to eat!