Try this Red Beans and Rice recipe, or contribute your own.
- Carbohydrate 284.827250083986 g
- Cholesterol 1840 mg
- Fat 380.924650003297 g
- Fiber 35.9394998372887 g
- Protein 495.732650020013 g
- Saturated Fat 107.574912667329 g
- Serving Size 1 1 recipe (4579g)
- Sodium 11295.8473409326 mg
- Sugar 248.887750246698 g
- Trans Fat 33.0048326675643 g
- Calories 6618 calories
Step-by-step
- Heat the olive oil in a large skillet over medium high heat. Saute the onion and red bell pepper for about 2 to 3 minutes, until they soften slightly.
- Add the rice, cajun seasoning and garlic salt, stirring until the rice is slightly browned, about 2 minutes.
- Pour in the tomato sauce and chicken broth and stir until combined. Bring mixture to a slight boil. Add beans, stir, then reduce heat to low. Cover the skillet and cook for 15 to 18 minutes, or until rice is tender.
- Stir to fluff the rice. Garnish with freshly chopped cilantro and serve warm. Enjoy!
Raw ingredient measurements obscure the thermodynamic reality of a heavy skillet. Olive oil heated over medium-high temperature requires roughly ninety seconds to shimmer, signaling readiness for the diced onion and bell pepper. Toasting white rice directly in this fat coats each grain in lipids, which inhibits the starches from gelatinizing into a gummy paste when liquid is introduced. Cajun seasoning and garlic salt adhere directly to the toasted grains during this phase, driving fat-soluble compounds into the rice kernel before the chicken broth and tomato sauce dilute them. When scaling this recipe upward, cookware geometry matters immensely. Doubling the batch requires a wide, heavy-bottomed braiser rather than a standard saucepan to ensure the two cups of liquid and one cup of rice maintain an even depth across the heat source. A narrow pot concentrates moisture vertically, causing the bottom grains to burn before the top layer absorbs adequate steam. Conversely, halving the quantities demands watchful reduction, as smaller liquid volumes evaporate faster under a tight lid. Simmering must occur strictly over low heat for fifteen to eighteen minutes until the moisture vanishes and the grain yields completely to gentle pressure. Freezing cooked rice dishes introduces moisture separation issues upon thawing. Starches recrystallize in cold environments, turning dry and brittle inside a standard home freezer. Storing leftovers demands airtight glass containers kept at four degrees Celsius or below for a maximum of four days. Reheating requires two tablespoons of water splashed across the surface before covering and warming over low heat to restore hydration without scorching the bottom layer.
