Go Back

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.
Print Recipe Pin Recipe

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.