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New Orleans Red Beans & Rice

  • High Fiber
  • Vegetarian
  • Stovetop
  • Quick & Easy
  • New Orleans
  • Brown
  • 30 - 45 MIN
  • Servings
  • Prep
    30– 45 min
  • Salty


About This Dish

Caribbean and Latin American influences come together in this New Orleans favorite. Great as a side dish or a main dish for lunch, dinner or anytime you crave rice and beans.


  • 6 slices bacon, cut into 1-inch pieces 
  • 2 onions, chopped 
  • 1 garlic clove, minced 
  • 1 14-ounce can beef or vegetable broth
  • 1 cup UNCLE BEN’S® Whole Grain Brown Rice 
  • 1 teaspoon salt 
  • 1 teaspoon thyme 
  • 1/2 cup diced green bell pepper
  • 2 15-ounce cans red kidney beans, drained


  1. Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes.
  2. Remove bacon; drain off all but 2 tablespoons grease. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes.
  3. Add enough water to broth to make 2-1/2 cups. Pour into skillet and bring to a boil. Stir in uncooked rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes.
  4. Add green pepper, cover and continue cooking 5 minutes. Remove from heat.
  5. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes.
  6. Serve as a side dish or add cooked sliced smoked sausage for a main dish.


Amount per serving (6 total)

Calories: 380
Total Fat: 11g 17%
Saturated Fat: 3.5g 18%
Trans Fat: 0
Sodium: 880mg 37%
Carbohydrates: 54g 18%
Dietary Fiber: 15g 60%
Sugars: 6g
Protein: 16g
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