Louisiana Red Beans & Rice


  • 4 1/3 cups  water, divided
  • 1 1/2 cups  brown basmati rice
  • 1/2 teaspoon  salt
  • 1 tablespoon  extra-virgin olive oil
  • 1 cup  diced onion
  • 2 teaspoons  minced garlic
  • 2 15-ounce cans  red kidney beans, or pink beans, rinsed
  • 6 ounces  sliced Canadian bacon, chopped
  • 1/2 cup  chopped celery, plus 1 tablespoon finely chopped celery leaves
  • 1/2 cup  diced green bell pepper
  • 1/4-1/2 teaspoon  ground chipotle pepper, (see Note) or cayenne pepper


This Quick Version Of Red Beans And Rice Gets Its Smoky Goodness From Super-lean Canadian Bacon And A Hit Of Ground Chipotle Pepper. It's Delicious As A Leftover But Will Thicken As It Stands. To Keep It Properly Syrupy, Just Thin With A Little Water

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