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!
Skillet Red Beans & Rice
- Total Time: 50 minutes
- Yield: 4 1x
For this quick take on a comfort food classic you can get southern inspired one skillet meal in a fraction of the time. Packed with sausage, rice, tomatoes, kidney beans, and creole spices this skillet red beans and rice will be your go-to for a weeknight meal in a flash.
Red Beans & Rice
- 8 ounces of Andouille sausage (or other smoked link sausage),1/2 inch slices
- 1 tablespoon olive oil
- 2 tablespoons neutral oil (like canola, vegetable, grape seed)
- 1 tablespoon of salted butter
- 1 small white or yellow onion, diced
- 1/2 green bell pepper, diced
- 2 celery ribs, diced
- 3 plump garlic cloves, chopped
- 2 teaspoons fresh thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon of Louisiana style hot sauce (like Crystals)
- 1/2 cup of long grain rice, rinsed
- 14.5 oz diced tomatoes, do not drain
- 15.5 oz kidney beans, drained and rinsed
- 3/4 cup of chicken broth
- 1/2 cup of cornmeal
- 1/2 cup of flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 small jalapeno, seeded and chopped
- 1/4 cup of salted butter, melted and cooled
- 1 egg, lightly beaten
- 1/4 cup buttermilk or milk
- Preheat oven to 350°
- In a 10-inch cast iron skillet or other oven-safe skillet, lightly brown sausage over medium heat. Remove sausage from pan and set to the side.
- In the same skillet, add oil and butter. Add the trinity: onion, bell pepper, celery. Saute for about 5 minutes, stirring often. Add garlic and cook for another minute
- Add all of the seasonings and rice. Stir to coat trinity and rice grains.
- Add in tomatoes, beans, sausage and stir. Pour in the chicken broth and and stir to scrape up browned bits from the bottom of the skillet.
- Place the skillet in the oven and cook for 20 minutes.
- While the red beans and rice are in the oven, grab a medium-sized bowl and combine all of the dry ingredients for the cornbread including the sugar. Add the jalapenos and stir. In a small bowl add the buttermilk, egg, butter and lightly beat. Add the wet mixture to the dry mixture and stir until combined. Add a tablespoon more of buttermilk if needed. Batter should not be runny.
- After 20 minutes, remove the red beans and rice from the oven 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.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Cuisine: North American
Keywords: rice and beans, rice and beans recipe, one-pot, Creole, 30-minute
The flavor is excellent! How can I avoid mushy rice? How can I cook the beans/rice sans the cornbread topping on stovetop?
Stefani Renée says
Hey there! I’m so thrilled you enjoyed it. Rice is such a finicky thing sometimes. Try rinsing your uncooked rice a few times in a bowl or sieve until the water is clear. This will help to remove some of the starch and the rice will be more separated. Also, try draining the canned tomatoes instead of adding the liquid.
You can definitely cook this dish on the stovetop sans the cornbread. Stovetop directions: Follow steps 1-5. Bring to a boil. Reduce heat to medium, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.
Hope this helps!