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Skillet Red Beans & Rice

Red beans, rice topped with jalapeño cornbread

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.

Ingredients

Units Scale

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

Jalapeno Cornbread

  • 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

Instructions

Keywords: rice and beans, rice and beans recipe, one-pot, Creole, 30-minute