Red Beans and Rice Recipe
Onion, green pepper, and celery is known as the “holy trinity” in Cajun cooking. It adds flavor to this simple and hearty main dish.
SERVES ► 6
- ½ cups long grain rice
- 3 cups water
- ½ teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 2 (15-ounce) cans red kidney beans, drained
- 1 (4-ounce) can green chiles, undrained
- ½ cup chili sauce
- ⅛ teaspoon cayenne pepper
In saucepan, combine rice, water and salt. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until rice is tender.
Meanwhile, heat olive oil and 1 tablespoon butter in a large saucepan. Add onion and cook for 3 minutes.
Add bell pepper and celery; cook and stir for 3–4 minutes longer.
Add drained but not rinsed beans, green chiles, chili sauce, and pepper. Bring to a simmer.
When rice is cooked, add 2 tablespoons butter, remove from heat and let stand, covered, for 5 minutes.
Fluff rice with fork and place on serving plate. Pour bean mixture over and serve immediately.