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emilys red beans and rice

Emily's Red Beans and Rice

Rich, tender beans cooked with a smoked ham hock are beautiful with buttery, fluffy rice.


- 1 cup white rice

- 1 can red kidney beans

- 1 onion

- 1 bell pepper

- 2 cloves garlic

- Olive oil

- Salt

- Black pepper

- Paprika

- Cumin

- Cajun seasoning

- Hot sauce (optional)


1. Begin by cooking the white rice according to package instructions. Set aside once cooked.


2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.


3. Chop the onion, bell pepper, and garlic cloves and add them to the skillet. Cook until the vegetables are softened, about 5 minutes.


4. Drain and rinse the can of red kidney beans and add them to the skillet with the vegetables.


5. Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 tablespoon of Cajun seasoning over the beans and vegetables. Stir to combine and cook for an additional 5 minutes.


6. Once the beans are heated through, add the cooked white rice to the skillet. Stir to combine and cook for another 2-3 minutes.


7. Taste and adjust seasoning, adding more salt or spices as desired.


8. Serve the red beans and rice hot, topped with a few dashes of hot sauce if desired. Enjoy your delicious and easy Emily's Red Beans and Rice!

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