Information
Notes
Here’s a fresh twist on the classic Southern dish of red beans and rice. Bulked up with muscular red rice, this is very hearty—with the addition of a salad, it’s a meal in itself. The green peas add a burst of color, making this a visually attractive dish that looks good on a buffet. It is particularly tasty as an accompaniment to roast chicken or pork, or pork chops or a platter of roasted vegetables.
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 onion, finely chopped
- 1 green bell pepper, seeded and diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp (5 mL) dried thyme leaves
- ½ tsp (2 mL) salt (see Notes)
- ½ tsp (2mL) cracked black peppercorns
- ¼ tsp (1 mL) cayenne pepper
- 1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes)
- 2 cups (500 mL) water or reduced-sodium chicken stock
- 2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes)
- 2 cups (500 mL) cooked green peas
Directions
1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.
2. Add rice and toss to coat. Add water and bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.
Variation
Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced kielbasa along with the peas.