Red Beans and Rice



  • 1/2 tablespoon olive oil
  • 1/2 cup chopped green bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/4 cup water*
  • 2 teaspoons Creole Seasoning (recipe below)
  • 1 (15-ounce) can no salt added red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can no salt added diced tomatoes, drained
  • 2 cups cooked brown rice

Creole Seasoning

  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper


  1. Heat olive oil in a large skillet over medium heat.  Add green peppers, red onion, and celery.  Cook until softened, abut 5 minutes.
  2. Add water and Creole Seasoning.  Stir.  Mix in kidney beans, tomatoes, and rice.
  3. Lower heat and cook another 5 minutes, or until heated through.
  4. Top with some chopped fresh parsley or cilantro and serve.

*Only include the water if the rice is a day or two old.  If making fresh rice, there is no need to add the extra water.

Serves four.

Adapted from