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Skillet Red Beans and Rice
Red beans and rice in an easy skillet dinner that's ready in about 40 minutes.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
450
kcal
Author
Kate @ I Heart Eating
Equipment
skillet
Ingredients
2
tablespoons
extra virgin olive oil
1
cup
diced white or yellow onion
1
cup
diced celery
1
cup
diced green pepper
3
garlic cloves
minced
14
ounce
polska kielbasa
1
diced
1
cup
medium or long-grain white rice
2
cups
reduced-sodium chicken broth
14
ounce
can red beans
rinsed and drained
1
tablespoon
Cajun seasoning
2
or to taste
salt and pepper to taste
2
tablespoons
finely chopped fresh parsley
Instructions
In a large nonstick skillet, heat the oil over medium-high.
Add the onion, celery, and green pepper, and sauté until vegetables become soft and translucent, about 3 minutes, stirring occasionally.
Add in the garlic, and cook, stirring continuously, for about 30 seconds.
Remove vegetables to a plate.
Add kielbasa to now-empty skillet, and cook until heated through.
Remove to plate.
Add the rice and chicken broth to the now-empty skillet.
Bring to a boil.
Reduce heat to medium-low.
Cover, and cook until rice is tender and has absorbed the chicken broth, about 15-20 minutes.
Uncover, and stir in the beans, seasoning, salt, and pepper.
Remove from heat, and stir in cooked vegetables and kielbasa.
Serve sprinkled with fresh parsley.
Notes
Can substitute andouille sausage if you prefer.
Feel free to use as much or as little Cajun seasoning as you like.
If you're short on time, feel free to use a pre-chopped onion/celery/green pepper blend.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
450
kcal
|
Carbohydrates:
41
g
|
Protein:
16
g
|
Fat:
25
g
|
Saturated Fat:
8
g
|
Cholesterol:
46
mg
|
Sodium:
1077
mg
|
Potassium:
553
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
855
IU
|
Vitamin C:
25.9
mg
|
Calcium:
61
mg
|
Iron:
2.6
mg