10 Minute Red Beans and Rice
Melt butter in a large pan over medium heat. Add bell peppers and onions; cook and stir until crisp-tender.
Add beans, broth and seasoning; stir. Bring to a boil.
Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using.
How to Make Red Beans and Rice
The key to making this simplified version is to begin with chopped green bell pepper, celery and onion base (the classic “trinity”) that are sautéed to perfection in butter. Next, combined with the beef broth, red kidney beans and seasonings, the white rice soaks up all that rich flavour.
What Beans to Choose: Regarding the bean selection, we suggest using canned red kidney beans for the best results. However, other cooked beans can be substituted, like pinto beans, black beans or white beans.
Choosing the Best Rice: We suggest using a long grain white rice, like Minute Rice®, Instant White Rice, which cooks in just a few minutes, making for a simpler and quicker meal with the same delicious taste! You can also use a more aromatic variety, such as Jasmine Rice, instead.
Instant Pot Red Beans and Rice
If you would like, you can also make this recipe in an Instant Pot. Start with the sauté function in Step 1 and switch to the cooking mode for only a few minutes when the broth and other ingredients are added in Step 2.
An Instant Pot can also be useful if you make your beans using the dried variety.