Description
Bold, hearty, and full of Southern comfort, this Spicy Red Beans and Rice recipe is a flavor-packed dish that’s both satisfying and nourishing. With a perfect blend of spices and tender red beans simmered together with fluffy rice, it’s a one-pot meal ideal for cozy dinners or meal prep. Vegetarian-friendly and incredibly easy to customize, it’s a classic made modern for today’s busy cooks.
Ingredients
- 1 cup dried red beans, soaked overnight and drained
- 4 cups water (for cooking the beans)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain white rice
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 green onions, sliced (for garnish)
Instructions
- Prep the beans: Soak red beans overnight, then drain.
- Sauté aromatics: In a large pot, heat olive oil. Sauté onion, garlic, and green bell pepper until soft.
- Add spices: Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to bloom the spices.
- Build the base: Add soaked beans, diced tomatoes (with juice), rice, salt, pepper, bay leaf, and 3 cups of water. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is mostly absorbed.
- Rest: Remove from heat, keep covered, and let it rest for 5 minutes.
- Fluff & garnish: Fluff rice with a fork and top with sliced green onions. Serve hot!
Notes
- Forgot to soak beans? Use the quick soak method: Boil for 2 minutes, then soak for 1 hour.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Add sausage, shrimp, or extra veggies for variation.
- For creaminess, stir in coconut milk near the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern / Creole