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Cajun Red Beans and Rice
Cajun red beans and rice is a spicy twist on a classic dish. Add your favourite proteins for a quick, healthy weeknight meal.
Course
Main Course, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
314
kcal
Author
Colleen Milne
Ingredients
1
tablespoon
vegetable oil
1
small onion
diced (about ½ cup
1
clove
garlic
minced
1
bell pepper
diced
1
stalk celery
diced
1
tablespoon
Cajun seasoning
½
teaspoon
salt
1 796
ml
can red kidney beans
drained
1
cup
reduced sodium vegetable or chicken stock
½
cup
long grain brown rice
1
teaspoon
hot sauce
optional
1
green onion
thinly sliced
Instructions
Heat oil over medium high in a dutch oven or large saucepan.
Add onion, garlic, bell pepper and celery. Cook about 3 minutes, until vegetables are softening
Add Cajun seasoning and salt, stirring until fragrant, about 2 minutes
Stir in beans, stock, and rice.
Bring to a boil, then reduce heat to low, cover, and simmer 30-45 minutes until rice is cooked and liquid is absorbed.*
Remove from heat and let sit, covered, for 10 minutes, before fluffing with a fork and serving.
Stir in hot sauce, if using.
Garnish with green onion.
Notes
*Cook time will vary with rice. Use the package directions on your rice.
Nutrition
Serving:
1
g
|
Calories:
314
kcal
|
Carbohydrates:
54
g
|
Protein:
14
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
863
mg
|
Potassium:
788
mg
|
Fiber:
13
g
|
Sugar:
6
g
|
Vitamin A:
1845
IU
|
Vitamin C:
43.6
mg
|
Calcium:
77
mg
|
Iron:
3.5
mg