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    New Orleans Red Beans & Rice Recipe

    High Fiber

    New Orleans Red Beans & Rice Recipe

    • Vegetarian
    • Vegetarian
    • Stovetop
    • Brown
    • 30 - 45 MIN
    New Orleans Red Beans & Rice Recipe
    • 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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