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RECIPE
21 INGREDIENTS7 STEPS1HR 10MIN

Red Beans and Rice

4.3
3 Ratings
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620 Saved
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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Spicy and full of flavor. These red beans and rice are budget-friendly, healthy, and delicious! Plus Ii’s quick, simple, and perfect for an easy weeknight dinner.

1HR 10MIN

Total Time
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Chicken Stock , divided
or veggie stock
1 cup
Water
1 Tbsp
1/2
Large  Onion , diced
3 cloves
Garlic , minced
2
Medium  Carrots , chopped
2 stalks
Celery , chopped
1
Red Chili Pepper , chopped
1 Tbsp
1 tsp
1 tsp
Dried Thyme
1/2 tsp
1/4 tsp
Crushed Red Pepper Flakes
1/8 tsp
Cayenne Pepper
1 can
Red Kidney Beans
do not drain or rinse
6 oz
or use organic
to taste
to taste
Scallions
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Nutrition Per Serving
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CALORIES
594
FAT
6.6 g
PROTEIN
38.4 g
CARBS
91.8 g

Author's Notes

For vegan or vegetarian, omit sausage or use vegan sausage.

Directions

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Step 1
Combine Brown Rice (1 cup), Chicken Stock (1 cup), and Water (1 cup) in a medium pot. Bring to a boil and let simmer for 30 minutes or until water is absorbed and rice is tender.
Step 2
Over medium heat, add Olive Oil (1 tablespoon) to a large skillet. Once hot, add Onion (1/2) and Garlic (3 clove). Sauté until onions are translucent.
Step 3
Add Carrot (2), Celery (2 stalk), and Red Chili Pepper (1), cook for 10 minutes.
Step 4
Add Chicken Sausage (6 ounce) and cook 10 minutes.
Step 5
Add Paprika (1 teaspoon), Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Smoked Paprika (1/2 teaspoon), Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon), stir to coat. Then stir in Corn Starch (1 tablespoon).
Step 6
Add Red Kidney Beans (1 can) and remaining Chicken Stock (1 cup). Lower heat to medium-low and let simmer for 15 minutes or until liquid has reduced by about half.
Step 7
Divide rice and bean and veggie mixture into four to six bowls. Garnish with Fresh Parsley (to taste) and Scallion (to taste). Enjoy!

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Nutrition Per Serving
Calories
594
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
17.7 mg
6%
Carbohydrates
91.8 g
33%
Fiber
19.8 g
71%
Sugars
6.3 g
--
Protein
38.4 g
77%
Sodium
587.8 mg
26%
Vitamin D
0.0 µg
0%
Calcium
165.3 mg
13%
Iron
9.0 mg
50%
Potassium
2232.3 mg
47%
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