Tuesday, July 19, 2011

Red Beans and Rice

When my husband was deployed the first time and I moved into our first apartment by myself, I looked for easy things to make for one person. I love to cook, but I don't cook for just me, so I ate a lot of Lean Cuisine and easy boxed dinners like Zatarain's. While Zatarain's Red Beans and Rice is quite yummy, I realize now that the amount of sodium I took in was outrageous, and there is no way I will feed my little boy salty food like that. So I developed this yummy, cheap, and healthy dinner that is as good, if not better than the boxed stuff!

1 onion, diced
1 carrot, diced
1 red pepper, diced
1 green pepper, diced
2 gloves garlic, minced or pressed
2 cans red beans, drained and rinsed
1 cup uncooked brown or white rice
1/2 tsp cumin
1/4 tsp cayenne pepper (more or less, depending on heat preference)
1 tsp paprika
1/4 tsp thyme
1/4 tsp oregano
2 tsp chili powder
2 15 oz cans low sodium chicken/vegetable broth

In a large sauce pan with a lid, heat about a tablespoon of olive oil. Add onion, carrot, peppers, and garlic and saute until veggies soften. Add spices and rice and stir for about a minute, until coated. Add beans and broth, bring to a boil and then reduce heat to simmer and cover. Cook for about 30 minutes until rice is tender and liquid has greatly reduced.

Serve with green onions, sour cream, tortillas, corn bread or whatever your little heart desires.


  1. I have never made red beans and rice. I am going to try this sometime this week!