One Pan Red Beans and Rice

One Pan Red Beans and Rice is a hearty and flavorful dish that brings the comfort of Southern cooking to your kitchen with minimal cleanup.

Packed with tender beans, smoky seasonings, and perfectly cooked rice, this recipe is easy to prepare and ideal for busy weeknights. Whether you’re looking for a satisfying meal or a dish to serve at a gathering, this one-pan wonder will quickly become a favorite.

Kitchen Equipment Needed

• Large skillet or Dutch oven with lid
• Wooden spoon
• Cutting board
• Knife

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 bell pepper (any color), diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (15 oz) red kidney beans, rinsed and drained
• 2 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Directions

1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery. Cook for 4–5 minutes until softened.
2. Add Garlic and Seasonings: Stir in the minced garlic, smoked paprika, thyme, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook for 1 minute until fragrant.
3. Add Rice and Beans: Stir in the rice and kidney beans, ensuring everything is evenly coated with the seasonings.
4. Add Liquids: Pour in the chicken or vegetable broth and diced tomatoes with their juice. Stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff and Serve: Remove the skillet from heat and let it sit for 5 minutes. Fluff the rice with a fork, garnish with green onions, and serve hot.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving, Approx.)

• Calories: 320
• Protein: 8g
• Fat: 6g
• Carbohydrates: 56g
• Sodium: 680mg

Expert Tips

• Smoky Flavor: For an extra smoky taste, add a splash of liquid smoke or use smoked sausage if desired.
• Rice Texture: If the rice isn’t tender after cooking, add a splash of broth and cook for a few more minutes.
• Make It Spicy: Increase the cayenne pepper or add hot sauce for more heat.

FAQs

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes about 40–45 minutes to cook and may require an additional 1/2 cup of broth.

Can I add meat to this recipe?
Absolutely! Diced andouille sausage or cooked chicken can be added for extra protein.

Can I freeze leftovers?
Yes, let the dish cool completely and store it in an airtight container in the freezer for up to 3 months.

Storing & Reheating

• Storing: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.

Substitutions & Variations

• Vegetarian Version: Use vegetable broth and add more veggies like zucchini or mushrooms.
• Low-Carb Option: Substitute cauliflower rice for a lower-carb alternative; adjust cooking time as cauliflower rice cooks quicker.
• Herb Boost: Add fresh parsley or cilantro for a burst of freshness.

One Pan Red Beans and Rice

One Pan Red Beans and Rice is a hearty and flavorful dish that brings the comfort of Southern cooking to your kitchen with minimal cleanup.

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Equipment

• - Large skillet or Dutch oven with lid
• - Wooden spoon
• - Cutting board
• - Knife

Ingredients

  

• - 1 tbsp olive oil
• - 1 small onion finely diced
• - 1 bell pepper any color, diced
• - 2 celery stalks diced
• - 3 cloves garlic minced
• - 1 cup long-grain white rice
• - 1 can 15 oz red kidney beans, rinsed and drained
• - 2 cups chicken or vegetable broth
• - 1 can 14.5 oz diced tomatoes, undrained
• - 1 tsp smoked paprika
• - 1 tsp dried thyme
• - 1 tsp garlic powder
• - 1 tsp onion powder
• - 1/2 tsp cayenne pepper optional
• - Salt and pepper to taste
• - 2 green onions sliced (for garnish)

Instructions

 

• **Sauté Vegetables:** Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery. Cook for 4–5 minutes until softened.
• **Add Garlic and Seasonings:** Stir in the minced garlic, smoked paprika, thyme, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook for 1 minute until fragrant.
• **Add Rice and Beans:** Stir in the rice and kidney beans, ensuring everything is evenly coated with the seasonings.
• **Add Liquids:** Pour in the chicken or vegetable broth and diced tomatoes with their juice. Stir to combine.
• **Simmer:** Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
• **Fluff and Serve:** Remove the skillet from heat and let it sit for 5 minutes. Fluff the rice with a fork, garnish with green onions, and serve hot.