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Easy Red Beans and Rice

This twist on a classic is great for a weeknight meal, or to make ahead for a busy weekday meal. Beans are a super food that pack a punch of protein, fiber, folate, iron, magnesium, potassium, and other nutrients. Add the fiber of brown rice, and this is a vegetarian option that will keep you full without breaking the bank!


1 c brown rice
4 c vegetable stock (divided; can also use water or chicken stock)
1 carrots (rinsed and chopped)
2 stalks of celery (rinsed and chopped)
1⁄2 green pepper (rinsed and chopped)
2 clv garlic (peeled and chopped)
3 1⁄2 c kidney beans (cooked from dry or 2 cans kidney beans, rinsed and drained)
1 T paprika (see note below)
2 bay leaves
  hot sauce (to taste, optional)
  salt and pepper (to taste)
  olive oil

Yield amount

4 Servings

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes


  1. Prepare the rice according to package instructions, using half (2 cups) of the stock or water.
  2. In a separate pot, heat the oil on medium. Add the carrots, onion, celery and green bell pepper. Cook for about 3 minutes or until beginning to sweat. Add the garlic and cook for another 2 minutes.
  3. Add the beans, remaining stock, bay leaves and seasonings. Cook on low for 20 minutes, or until thickened to coat the back of a spoon.
  4. Serve the red beans over the rice. If you like spice, add hot sauce and enjoy!


*Smoked Paprika adds a smoky meat taste without using meat and adding saturated fat. If you don’t have this spice you can use regular paprika.

Equipment you’ll need:

  • 2 pots
  • Knife
  • Cutting board
  • 2 spoons
  • Measuring cups
  • Measuring spoons
  • Can opener
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