Simple and hearty, red beans and rice is one of Louisiana’s most well-known dishes and has become a staple of American regional cuisine. To get this dish on the table in short order, skip the dried beans and opt for canned instead. You won’t even notice a difference. And a hefty portion of kielbasa takes the place of the usual ham, making this version much meatier than the classic.
Makes
5 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
COOK:
STIR IN:
Test Kitchen Approved
Instructions
Cook kielbasa, onion, and celery in oil in a sauté pan over medium-high heat until onion and celery soften, 3 minutes. Stir in rice, garlic and Cajun seasoning; cook until fragrant, 1 minute.
Stir in broth and beans; bring to a boil. Reduce heat to low, cover, and simmer beans and rice 15 minutes.
Off heat, stir in bell pepper, cover, and let rest 5 minutes. Stir in parsley, then season beans and rice with salt and pepper.
If you’re at all concerned about sodium levels, be sure to search out Cajun seasoning with no added salt.
So the bell pepper retains its vibrant color and crisp texture, add it to the rice after it’s done cooking.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 510
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 66mg 22%
Sodium 894mg 37%
% Daily Value*
Carbs 62g 20%
Fiber 6g 24%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.
