Try this Dirty Red Beans and Rice recipe, or contribute your own.
- Carbohydrate 279.690250083986 g
- Cholesterol 1840 mg
- Fat 380.869650003297 g
- Fiber 35.0044998110626 g
- Protein 495.127650020013 g
- Saturated Fat 107.551812667329 g
- Serving Size 1 1 recipe (4524g)
- Sodium 11293.6473409326 mg
- Sugar 244.685750272924 g
- Trans Fat 32.9894326675643 g
- Calories 6596 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!
Toast dry grains in fat before adding liquids to develop a nutty aroma and prevent starches from turning gummy during the simmer phase. Sautéing the white rice directly with the aromatics and spices coats each grain in oil, locking out excessive moisture. This skillet preparation bypasses the traditional multi-pot setup, concentrating starches inside the pan to create a thick sauce naturally.
Adapting for Dietary Needs
Modifying this grain-based dish requires careful selection of pantry staples. Replace the standard chicken stock with an equal volume of concentrated vegetable broth to maintain the necessary liquid ratio for hydration. Ensure the chosen Cajun spice blend omits hidden wheat fillers, as commercial spice manufacturers frequently use flour anti-caking agents. Swapping out olive oil for refined coconut oil changes the smoke point from 375 degrees Fahrenheit to 400 degrees Fahrenheit, allowing for higher heat tolerance during the initial vegetable softening stage.
- If the skillet lacks a tight-fitting lid, seal the rim securely with heavy-duty aluminum foil to trap steam effectively.
- Rinsing canned red beans under cold running water removes excess sodium and prevents the canning liquid from clouding the sauce.
- Stir the mixture exactly once after covering the pan to distribute the beans without breaking their skins.
