Dutch Oven Red Beans and Rice

Total Time:Prep/Total Time: 30 min.

Recipe by Janice Conklin, Stevensville, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

This is a one-pot meal that's ready in about 30 minutes. It is one of my husband's favorites and uses simple ingredients, so it's been a go-to recipe in our house for years. —Janice Conklin, Stevensville, Montana


Test Kitchen tip
  • Also called parboiled rice, converted rice is the unhulled grain that has been steam-pressured before milling. This process retains nutrients and makes fluffy separated grains of cooked rice. Converted rice takes slightly longer to cook than regular long grain rice.
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    Dutch Oven Red Beans and Rice

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    Yield:6 servings
    Prep:10 min
    Cook:20 min
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    Ingredients

    • 1 tablespoon olive oil
    • 2 celery ribs, sliced
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 package (14 ounces) smoked turkey sausage, sliced
    • 1 carton (32 ounces) reduced-sodium chicken broth
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1-1/4 cups uncooked converted rice
    • 1/3 cup tomato paste
    • 1 bay leaf
    • 1-1/2 teaspoons Cajun seasoning
    • 1/4 teaspoon cayenne pepper
    • Thinly sliced green onions, optional
    • Hot pepper sauce, optional
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    Directions

    1. 1
      In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes.
    2. 2
      Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, garnish with green onions and serve with pepper sauce.

    Nutrition Facts

    1-1/3 cups: 347 calories, 6g fat (2g saturated fat), 41mg cholesterol, 1272mg sodium, 50g carbohydrate (6g sugars, 5g fiber), 22g protein.
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