Try this Red Beans and Rice - Fast recipe, or contribute your own.

Still searching for what to cook ?

Name: Red Beans and Rice - Fast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 lb Andouille Sausage; 2 large cloves garlic lightly crushed with the side of a knife blade and minced; 1 large red onion diced; 1 stalk celery diced; 1 green bell pepper stem and seeds removed and small diced; 2 (1-pound) cans red kidney beans; 1 teaspoon onion powder; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon hot sauce; 2 1/2 cups chicken stock; 1 cup white rice; 1 tablespoon butter; 1 tablespoon minced fresh cilantro leaves

Find the most delicious recipes here

INGREDIENTS

1 tablespoon olive oil
1 lb Andouille Sausage
2 large cloves garlic ; lightly crushed with the side of a knife blade and minced
1 large red onion diced
1 stalk celery diced
1 green bell pepper ; stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

INSTRUCTIONS

1. Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

2. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

3.Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

NOTES

Alert editor

Red Beans and Rice - Fast

1 tablespoon olive oil
1 lb Andouille Sausage
2 large cloves garlic lightly crushed with the side of a knife blade and minced
1 large red onion diced
1 stalk celery diced
1 green bell pepper stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

3.Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (2366g)
Recipe Makes: 1

Calories: 2886
Calories from Fat: 1362 (47%)

Amt Per Serving		% DV

	Total Fat 151.4g	202 %
	Saturated Fat 51.9g	260 %
	Monounsaturated Fat 66.4g
	Polyunsanturated Fat 19.9g
Cholesterol 393.1mg		121 %
Sodium 5089mg		175 %
Potassium 3214.7mg		85 %
Total Carbohydrate 252.8g		74 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 241.2g
Protein 117.6g		168 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2886

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe