Louisiana-inspired · rice bowl
Quick Red Beans and Rice
Canned kidney beans, smoked seasoning, and rice make a fast, deeply savory bowl without a long simmer.
Total time30 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook the bell pepper and onion in olive oil over medium heat until tender, 6 to 8 minutes.
- 02
Add the beans, broth, smoked paprika, thyme, and 1/2 teaspoon salt.
- 03
Mash about 1/2 cup of the beans and simmer until the mixture thickens, 10 minutes.
- 04
Spoon over hot rice, scatter with scallions, and add hot sauce at the table.
Make it work
Useful swaps
- Add sliced fully cooked andouille sausage if pork is welcome.
- Use canned pinto beans instead of kidney beans.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
