TL/DR – Weeknight Skillet Red Beans and Rice. Easy! Ridiculously flavorful! Use kielbasa or andouille, carrots, celery, onion, lots of garlic, smoked paprika, fresh oregano, kidney beans, broth and rice from a 90 second packet to make a quick skillet meal that tastes like it cooked all afternoon. –
This is a perfect meal for a cold January weeknight when the sun disappears way too early and it’s been a long day. Using canned beans, 90 second packet rice and pre-cooked sausage turns traditional red beans and rice into something easy and manageable.
Many brands make a 90 second rice packet, but I prefer to use Royal plain white basmati. Use kielbasa if you are trying to please picky eaters. Use andouille if your audience likes spice.
Start by sautéing diced carrots, celery, onions and kielbasa (or pre-cooked andouille) in olive oil in a large skillet. Add a generous amount of minced garlic and season it with a bit of kosher salt, black pepper, garlic powder and smoked paprika. Deglaze the skillet with white wine vinegar, then add fresh oregano, a cup of vegetable broth or stock, a can of drained kidney beans, and a packet of plain white 90 second rice. Stir well, cover and simmer on low for 20 minutes.
For another easy and cozy weeknight meal, try Sage Garlic Lamb with Feta Yogurt Sauce.
Weeknight Skillet Red Beans and Rice
An easy, weeknight, stovetop version of red beans and rice.
Ingredients
- 1 T extra virgin olive oil
- 12 oz kielbasa or pre-cooked andouille sausage, halved lengthwise and then cut in half inch slices
- 1/2 yellow onion, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 4 medium cloves garlic, minced
- 1/2 t kosher salt
- 1/2 t smoked paprika
- 1/4 t black pepper
- 1/4 t garlic powder
- 2 T white wine vinegar
- 2 T fresh oregano, minced
- 1 c vegetable or chicken broth
- 1 14.5 oz can of kidney beans, drained and rinsed
- 1 8.5 oz packet of 90 second plain white rice, preferably Royal white Basmati rice
Directions
- Step 1 In a large skillet, heat the olive oil on high heat, then add the sausage, carrot, celery and onion. Sauté for 3 minutes, stirring frequently, then turn the heat to medium.
- Step 2 Add the minced garlic, salt, paprika, pepper and garlic powder and cook for about a minute, stirring frequently.
- Step 3 Add the vinegar to the skillet and scrape up any brown bits as it cooks all the way off.
- Step 4 Add the oregano, broth, rice and beans and stir well. Cover and turn the heat to low. Simmer, covered for 20 minutes. Serve immediately.
