Tested till perfect Cajun Red Beans and Rice
Cajun Red Beans and Rice
Photography by Matthew Kimura

Cajun Red Beans and Rice

Large bags of rice are not only cheaper than smaller packages but also can be kept in the pantry for months.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2005

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspCajun seasoning
  • 1/4 tsp 1/4tspeach salt, and pepper
  • 1-1/3 cups 1-1/3cupslong-grain rice
  • 1 1sweet green peppersweet green peppers, chopped
  • 2 cans (each 19 oz/540 mL) 2cans (each 19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 2 cups 2cupsvegetable stock
  • 1/2 tsp 1/2tsphot pepper sauce
  • 1 cup 1cupcorn kernels
  • 2 tbsp 2tbspminced fresh parsley
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Preparation

In large saucepan, heat oil over medium heat; fry onion, garlic, Cajun seasoning, salt and pepper until softened, about 4 minutes.

Add rice, green pepper and kidney beans; stir to coat. Add stock, hot pepper sauce and 1 cup (250 mL) water; bring to boil. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

With fork, gently stir in corn; heat through. Sprinkle with parsley.

Additional information :

Variation
Cajun Red Beans, Rice and Turkey or Bacon: Add 6 oz (175 g) smoked turkey, chopped, or 8 slices cooked bacon, crumbled. Stir into rice mixture along with corn.

 

Nutritional Information Per serving: about

cal 515 pro 19g total fat 5g sat. fat 1g
carb 99g fibre 17g chol 0mg sodium 1,225mg

% RDI:

calcium 8 iron 26 vit A 9 vit C 50
folate 59
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