One-Pot Red Beans and Rice

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Red Beans and RiceRed Beans and RiceThings are about to get crazy around these parts!  It’s hard to believe that the near 18 month journey is about to culminate in the release of my first cookbook.  I’ve seen the finished product and it is absolutely gorgeous.  I couldn’t be happier with it.  Honestly.  The photography (from by my dear friend Kim Box) is unbelievable.  The hand lettered cover (by the team at Juice Box Designs) is amazing.  And I hope that you find the recipes inside just as tasty as the book is beautiful.  I put so much of myself in this book and I just can’t wait to share it with y’all.  It’s a bit scary, too.  I know there will be criticism – we all can’t see things the exact same way.  And I know there will be those negative reviews out there.  But sharing my food with the world is my dream and all of this “stuff” is just part of it.  And none of this would have been possible without the absolutely amazing folks at Thomas Nelson and Nelson Books.  I never could have imagined a better group of folks to work with.  What started as a business relationship has ended in friendship.  Who could ask for more than that?

Only 14 days left to pre-order.  And trust me… if you want to get a copy, you should pre-order.  Seriously.  Pre-order.  You’ll know why in just a few days.  It’s exciting.  I promise.

With Mardi Gras season in full swing, I wanted to share another one of my favorite creole/cajun recipes.   This quick and easy Red Beans and Rice is ready in less than an hour and has all the great flavor of the slow cooked variety.  The best part is it’s all done in one pot!  I don’t know about you, but those types of recipes that don’t dirty up everything in the kitchen are my absolute favorites.  Y’all enjoy!

Red Beans and Rice 2

One-Pot Red Beans and Rice
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Course
  • 1 tablespoon vegetable oil
  • 1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces
  • 1 onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
  • 2 cups instant rice
  • creole seasoning
  1. Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.

Red Beans and Rice - Pinterest

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  1. Debbie Caraballo says:

    mmmmm MMMM!! Delicious! Thanks Stacey!

  2. This sounds delicious! And, I am looking forward to your cookbook!

  3. Could you use brown rice for this? I guess you would have to just cook it longer?

  4. This looks so yummy and easy to prepare. I’m making this tonight!

  5. Just found you via Facebook. This looks wonderful. It’s a rainy day here in Southern California, so I’m making it tonight! Thank you!

  6. I’m making this tonight for the second time in less than a week – at my husband’s request. It is so good, and so simple, and comes together in a hurry!

  7. Do u have to use a Dutch oven? Or can I just use a large pot? Want to make this, but don’t own a Dutch oven.

  8. lorraine baldwin says:

    Had this for dinner tonight and was absolutely delicious!!. Will be making this again and thank you for sharing such wonderful recipes.!!!

  9. I made this for supper today, and it’s amazing! It’s the first of your recipes I’ve tried since I’m new to your blog thanks to Pinterest, and I’m so very glad to have found you!

  10. Is this meal freezer friendly? If so, cooked or uncooked?

  11. Michelle W. says:

    I found this recipe tonight while Googling “one pot red beans and rice”. I have toddlers and look for recipes that are easy to make, use simple/on-hand ingredients and taste fantastic. I’m happy to report this was all three. It was so successful I’m buying your cook book (a rarity in these days of unlimited food blogs). I would love to rave more but my little ones are screaming for seconds.

    • Michelle, that just thrills me to no end! I’m so glad you found the recipe and that it turned out so great for you! Thanks too for getting the book! I sure do appreciate the support! Anytime you want to rave, you just let me know. 🙂

  12. It was very tasty, I added a tiny bit of tomato sauce to mine.

  13. I love your cook book! I havent tried anything yet but tonite im going to try the cheesy rice and corn! I will also be trying the one pot red beans and rice soon! If yall dont have Stacys cookbook yet, run, and i mean really run, and get it!!

  14. Rachael Shumate says:

    I can’t even imagine using instant rice! Having lived in Japan and eating “real” rice every day, I want you to know there is a definite difference in both taste and texture. I have a rice cooker, so would cook real rice and add it to everything else. Great inexpensive rice cookers at Thanks, Stacey, from a Southern (Texas) gal!

  15. This was delicious! It was so easy! I will be making it again! I improvised on the creole seasoning. Do you have a recipe for creole seasoning?

  16. YUMMO! I just made this in no time, and it’s cozy and spicy and yummy! I used Penzey’s “Cajun” spice and smoked andouille chicken sausage. Perfect one-pot dish for a rainy night in VA.

  17. Virginia Moore says:

    This sounds delicious – except for one thing. You are really using instant rice in this? Really? I think of it as imitation rice and the real thing does not take long to cook, so why go for the tasteless stuff? I’ll try to substitute Uncle Ben’s for the instant stuff.

    • Yep! Feel free to make whatever substitution you like, but this is the way I do it. Instant rice is simply regular cooked rice that has been cooked and dehydrated.

  18. This looks SO GOOD! Just wanted to let you know I included it in my round-up of one pot recipes. I’d also love if you submitted this recipe in our contest to win a Swiss Diamond cookware set!

    Thanks again for the great recipe. 🙂

  19. I’m at a complete loss on how much creole seasoning to use. Can you suggest a starting amount?


  20. I made this tonight and we all loved it! My dad lives with us and can not eat anything spicy so I did not use the creole seasoning. Hubby wanted a little spicy-ness so we added a bit of rotel to it. It is definitely a keeper recipe! Thanks so much. P.S. I used regular white rice instead of instant– it took a bit more moisture but turned out GREAT.

  21. Oh my! I searched Pinterest for Red Beans and Sausage and yours looked the best, so I made it tonight. IT.WAS.AMAZING! And SO easy!! Now, I’m off to see what other goodies I can find here on Southern Bite!

  22. Making this now! Can’t wait! Thanks 🙂

  23. Found this recipe on Pinterest, and OMG…. the smell in my house smells fabulous. I am really not a fan of red beans and rice, but the picture looked wonderful. I can’t wait to taste it!!

  24. Here’s a crazy question, but I have NO IDEA what Creole Seasoning is! Help!

  25. Bear Voges says:

    I’m going to try this in the crock pot. I work nights and wonder if I can just put all of it in the crockpot with a bit of extra liquid, go to sleep and have something good to take to work when I wake up 🙂

  26. Jenina Slicer says:

    This is definitely one of my go to meals during the week when my kids have their extracurricular activities. I also serve cornbread on the side that my daughter crumbles and adds it. It’s actually good that way as well! Thanks for sharing! Very big fan of your recipes and your book!

  27. Found via pinterest. Exactly what I needed today for a quick meal. Hot and ready for my hubby when he walks in today. I just threw in some seasonings I had on hand ( cumin, oregano, smoked paprika, and some taco seasoning mix.) I think it turned out great. Fastest and tastiest recipe for this dish that I’ve tried. Thanks for sharing.

  28. Do you know the calorie break down for this and serving size?

    • I just don’t keep up with that stuff. There are some great sites out that where you can put in the ingredients and it will figure it out for you. Good luck!

  29. I just found this recipe, and it was great! I only had one can of kidney beans so I added a can of black beans as well. I also cooked the rice separately (my boys have to mix it themselves) so left out the chicken broth. Thanks for sharing; even my child who doesn’t like smoked sausage gobbled it down!

  30. Love this recipe 🙂 love from the Netherlands!

  31. Hi Stacey
    Saw this on Pinterest. Love red beans and rice but not happy with what I’ve tried. I improvise a lot when I cook, so I took the liberty of changing this a bit to my husband’s taste. Had Jalapeno beef sausage in the freezer so used that. Added crushed red pepper as well – not much. Added smoked paprika and Tony Chacere creole seasoning. I also don’t cook with minute rice so the closest I had was a box of Yellow Rice and some Arborio pasta. Both equaled the 2 cups of rice. I only had one can of chicken broth so added more water. The yellow rice had seasoning it so didn’t feel I needed more spices.
    This was fantastic. I know your original recipe would have been great too, but we both like spicy and my husband likes extra spicy. Thanks so much for posting this. A keeper for sure and I am passing along to my kids who don’t like too spicy!! Mahalo! from Texas.

  32. Made this for dinner last night. We eat an almost paleo diet, I’m gluten-free, dairy-free, soy-free, corn-free, egg-free, peanut-free, and to top it off: allergic to shellfish. It’s always awesome to find good recipes that are quick and easy to make and tasty to boot, and I was quite excited to find this one. It came together in under 40 minutes and is absolutely delicious

    I made a couple of changes due to ingredients on hand but I loved the simplicity of it and how fast it came together. I used black beans because for some unknown reason I had 10 cans of black beans but not one of red. Then I used brown rice that I precooked 1:1 while sautéing the veggies, and when added to the pot it finished cooking in the broth. I also added 2 bay leaves.

    So easy and so fast will for sure make it again. Off to scour the site for more recipes to try. Thanks

  33. How could i substitute uncle bens rice instead of instant rice would I have to add more water?? How much??

  34. Anne Noyes says:

    Is this weight watchers friendly?

    I need the nutritional facts

  35. Samantha says:

    Hi Stacey. I tried this for dinner a few days ago and it was delicious. My kind of meal – quick, easy and only one pot! I’ll definitely be making this again. Thanks!

  36. I am going to a pot luck dinner and wanted to make red beans and rice but there is no way to keep the rice hot and not sticking together by the time I get there (1hr and 50 minute drive) now I know that I can do it your way. Thanks, problem solved.

  37. Great tasty meal, thank you! I used normal rice as instant rice cost a lot here. I pre cooked it and added it towards the end. And I used a regular basic pot. It all worked very well, my husband and I really enjoyed this meal!

  38. This dish has quickly become a favorite in our house! It’s SO good. Being a new mom, I struggle to find recipes that are easy, don’t leave me with a ton of dishes and most of all delicious! This recipe exceeded my expectations!!! I now make this every other week…my husband absolutely loves it. Looking forward to trying some of your other recipes. 🙂

  39. Been using this recipe for years. Love it! So tasty, easy, and fast!

  40. Prepared this dish today and it tastes great. Since I didn’t have canned beans, I soaked dry red beans last night to prepare for cooking today. I cooked them in the chicken broth and added a cup of water just until tender. This was the only modification that was made and it turned out perfectly. My husband loves red beans and rice and this recipe is definitely a keeper. Thanks so much for sharing.

  41. I made this and it was so yummy! I used Zatarains Jumbalaya rice that comes with great Creole seasoning and that made this dish even better!

  42. I made this last night, but messed up. I guessed on 1 tsp of cajun seasoning, but added it with the broth. It wasn’t very flavorful. I sprinkled more on the top after it was done, and stirred it in, but still not what I was expecting. We did like it though, but now I’m still worried about how much seasoning to add when I put it in at the proper time. Did bringing the seasoning to a boil take away the flavor? I used regular smoked sausage as I have lil ones eating, and the smoke sausage was definitely the overpowering flavor in each bite.

    My 19 mo old daughter LOVED the rice and beans, not so much the sausage though.

    • Well, it honestly probably has more to do with the type of seasoning you used. Some have a high salt content, other’s don’t. I say add it until it tastes good to you. 🙂

  43. Just stopped by to give you some credit…

    This is one of my family’s all-time favorites! We make it on weeknights, I take it to pot-lucks, we take it to friends when they have a new baby…our GO TO recipe. THANK YOU!

  44. Is the measurement of the rice cooked or uncooked rice?

  45. Thanks so much for yet another great recipe, Stacey! Your delicious and easy recipe is now my “go to” Red Beans and Rice and I make it regularly!

  46. How do you know how much creole seasoning to use? I’m making this tonight!!

    • It really depends on the salt content of your seasoning and how much heat you like. I’d just add little by little until you get it where it tastes good to you.

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