One-Pot Red Beans and Rice
A healthier version of this popular Louisiana dish all in one pot! Spicy andouille chicken sausage, brown rice, red kidney beans and veggies come together to make this crowd pleasing dish. Great for dinner, get-togethers or as a side!
One-Pot Red Beans and Rice
Ingredients
Instructions
Notes
I used Trader Joes instant brown rice and made 2- 10oz packages to equal 4 cups. You can use another brand of instant brown rice or make the rice ahead of time.
If you have trouble finding andouille chicken sausage, feel free to sub for any andouille sausage or kielbasa sausage.
Red wine can be subbed for 2 tablespoons of red wine vinegar plus ½ cup chicken broth.
Nutrition Facts
Calories
197.69Fat (grams)
7.98Sat. Fat (grams)
1.18Carbs (grams)
24.9Fiber (grams)
3.16Net carbs
21.74Sugar (grams)
1.74Protein (grams)
7.3Sodium (milligrams)
393.8Cholesterol (grams)
15.41Directions
1. Heat 1 tablespoon of oil in a Dutch oven (or a deep pan with a lid) over medium-high heat.
2. Add the onion, bell peppers, and celery. Sauté for 3-4 minutes.
3. Add the chicken sausage and cook for 5 to 6 minutes until lightly browned.
4. Add the garlic and sauté for a minute until fragrant.
5. Stir in the salt and red pepper flakes. Pour in the red wine.
6. Cook until almost all the wine is soaked up –about 2 minutes.
7. Mash ½ cup of the kidney beans in a small bowl.
8. Add the mashed beans and the rest of the beans to the pot.
9. Add the chicken broth and bring to a boil.
10. Let simmer uncovered for 4-5 minutes.
11. Stir in the cooked brown rice.
12. Reduce heat to medium-low, cover and cook another 10 minutes.
13. Remove from heat and serve immediately. Garnish with green onion if desired.