Red Beans and Rice

Club Recipes


Diana Trabanco prepared this recipe for our January 2014 meeting.

pinch tips: Non-Stick Rice Every Time


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1 c
uncooked brown rice
15 oz
can red kidney beans, drained and rinsed
1 Tbsp
1 Tbsp
vegetable oil
2 oz
ham steak, precooked and cut into cubes
1 medium
onion, chopped
1 stalk(s)
celery, chopped
2 clove
garlic, minced
8 oz
beer or 1 cup chicken broth (i use beer)
1 tsp
ground cumin
1 tsp
sweet paprika
5 or 6
drops worchestershire sauce
a few drops of hot sauce (optional)

Directions Step-By-Step

Prepare rice according to package directions. While rice is cooking, put a deep skillet over medium high heat. Add oil and butter and sauté meat for 2 minutes, stirring frequently. Add onion, garlic and celery. Cook 5 minutes, stirring frequently.
Deglaze pan by adding beer or broth - scrape up all stuff on the bottom of the pan. Add red beans - allow liquid to reduce by half.
Add cumin, paprika, Worcestershire sauce and hot sauce. Add cooked rice to pot and coat evenly with pan juices. You can add salt and pepper to taste if you choose, but I do not.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: American