Cajun Bean & Rice Skillet
A hearty Cajun-inspired one-pan dish featuring beans, rice, and smoky seasonings. The skillet develops flavor with browned aromatics, peppers, and a hint of heat, delivering a complete lunch or dinner with protein, starch, and veg in one pan.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ tablespoon olive oil
- ½ small onion, diced
- ½ green bell pepper, diced
- 1 stalks celery, diced
- 1 cloves garlic, minced
- ½ teaspoon Cajun seasoning
- ½ 1/2 teaspoon smoked paprika
- ½ cup long-grain white rice
- 1 cups chicken or vegetable broth
- ½ (15-ounce) can red kidney beans, drained and rinsed
- ½ (15-ounce) can black beans, drained and rinsed
- ½ cup crushed tomatoes
- ½ 1/2 teaspoon salt, adjust to taste
- ½ 1/4 teaspoon black pepper
- 1 tablespoons fresh parsley, chopped (optional
Instructions
- Heat oil in a 12-inch skillet over medium heat; sauté onion, bell pepper, and celery 5 minutes until softened and translucent.
- Stir in garlic, Cajun seasoning, and paprika; cook 30 seconds until fragrant.
- Add rice; cook 1–2 minutes, stirring, until glossy and lightly toasted.
- Pour in broth and crushed tomatoes; bring to a simmer.
- Stir in kidney beans and black beans; reduce heat to low, cover, and cook 15–18 minutes until rice is tender.
- Turn off heat; let rest 5 minutes, fluff with fork, and season to taste with salt and pepper; finish with parsley if using.
- Flavor boost: squeeze a little lemon juice or add a dash of hot sauce for bright acidity.
Chef’s Pro Tips
- Use Keli or red kidney beans for heartiness and texture.
- Brown the vegetables well for deeper flavor before simmering.
- For extra protein, add sliced and browned smoked sausage at step 2.
Serving Suggestions
Serve with a side of cornbread or steamed greens; a dollop of sour cream or avocado slices complements the dish nicely.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 18 |
| carbs | 68 |
| fat | 8 |
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