Creole Red Beans and Rice

Creole Red Beans and Rice

Multipurpose ingredients are the key to this easy recipe. Frozen peppers and onions are used to season both the rice and the beans, and then some of the cooked-bean mixture gets puréed to give the finished dish a rich, saucy texture. Garnish with chives and serve with your favorite hot sauce.

  • 1Servings


  • 2 Tbs. garlic oil, divided
  • 2/3 cup long-grain white rice, rinsed and drained
  • 2 cups frozen pepper and onion mix, divided
  • 1 15-oz. can tomatoes with medium green chiles, divided
  • 1 1/2 cups cooked small red beans, cooking liquid reserved, or one 15-oz. can small red beans, such as Goya, drained, liquid reserved


Heat 1 Tbs. garlic oil in small saucepan over medium heat until shimmering. Add rice and 1 cup pepper/onion mix, and cook over medium heat 2 to 3 minutes, or until vegetables are softened and rice looks translucent. Add 1⁄3  cup tomatoes and their juices, plus 1 cup water; season with salt, if desired. Bring to boil, and stir to combine. Cover, reduce heat to medium-low, and simmer 18 minutes. Remove from heat and let stand 5 minutes. 

Heat remaining 1 Tbs. garlic oil in medium saucepan over medium heat. Add remaining 1 cup pepper/onion mix and sauté 3 to 4 minutes, or until softened. Add remaining tomatoes with their juices, beans, and ¼ cup bean-cooking liquid. Bring to boil. Cover, and simmer 6 to 8 minutes, or until mixture thickens. Transfer ½ cup bean mixture to blender and purée until smooth. Return purée to pan and stir to combine. Season with salt and pepper, if desired. To serve, divide rice among 4 bowls and top each with beans. 

Nutrition Information

  • Serving Size: serves 4
  • Calories: 296
  • Carbohydrate Content: 48 g
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 561 mg
  • Sugar Content: 6 g