Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 2 (15-ounce) cans red kidney beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Add smoked paprika, cayenne pepper, oregano, cumin, and chili powder and cook, stirring constantly, for 1 minute.
4. Add rice and stir to combine.
5. Add vegetable broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 20 minutes.
7. Add red kidney beans and stir to combine.
8. Simmer, covered, for an additional 10 minutes.
9. Remove from heat and let stand, covered, for 10 minutes.
10. Fluff with a fork and season with salt and pepper, to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 437 kcal, Carbohydrates: 74 g, Protein: 14 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 819 mg, Potassium: 564 mg, Fiber: 11 g, Sugar: 3 g, Vitamin A: 545 IU, Vitamin C: 5.3 mg, Calcium: 77 mg, Iron: 4.7 mg
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Smoked paprika: regular paprika
- Cayenne pepper: red pepper flakes
- Dried oregano: Italian seasoning
- Ground cumin: ground coriander
- Chili powder: ancho chili powder
Variations:
- Add 1/2 cup diced bell pepper to the onion and garlic in step 2.
- Add 1/2 cup diced celery to the onion and garlic in step 2.
- Add 1/2 cup diced carrots to the onion and garlic in step 2.
- Add 1/2 cup diced jalapeno pepper to the onion and garlic in step 2.
- Add 1/2 cup diced green chilies to the onion and garlic in step 2.
- Add 1/2 cup diced tomatoes to the onion and garlic in step 2.
- Add 1/2 cup diced cooked sausage to the onion and garlic in step 2.
Tips and Tricks:
- For a spicier dish, add more cayenne pepper or red pepper flakes.
- For a milder dish, reduce the amount of cayenne pepper or red pepper flakes.
- To make this dish vegan, substitute vegetable broth for the chicken broth.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop over low heat.
Presentation Ideas:
- Serve in a large bowl with a dollop of sour cream and a sprinkle of fresh chopped parsley.
- Serve in individual bowls topped with shredded cheese and diced avocado.
Garnishes:
- Fresh chopped parsley
- Chopped green onions
- Shredded cheese
- Diced avocado
- Sour cream
Pairings:
- Cornbread
- Corn on the cob
- Baked sweet potato
- Green salad
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
- Sauteed greens
- Baked beans
Troubleshooting Advice:
- If the rice is not cooked through, add a little more broth and continue to cook until the rice is tender.
- If the dish is too spicy, add a dollop of sour cream or plain yogurt to cool it down.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Red beans and rice is a traditional dish in the southern United States, and is believed to have originated in Louisiana. It is typically served on Mondays, as it was a way to use up leftover ham from Sunday dinner.
Flavor Profiles:
This dish has a smoky, spicy flavor from the smoked paprika and cayenne pepper, and a savory flavor from the onion and garlic.
Serving Suggestions:
- Serve with a side of cornbread or corn on the cob.
- Serve with a side of roasted potatoes or sautéed greens.
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Region: Louisiana Creole