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A white bowl filled with Easy One-Pot Red Beans and Rice, featuring red kidney beans, long-grain rice, and slices of cooked chicken sausage, garnished with chopped green onions.

Easy One-Pot Red Beans and Rice

A cozy, hearty, and flavorful one-pot meal filled with tender red beans, aromatic veggies, and halal-friendly chicken sausage.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Creole-Inspired
Calories: 360
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1.5 cups dried red beans soaked overnight and drained
  • 1.5 cups long-grain rice rinsed
  • 5 cups vegetable or chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 bay leaf
  • 0.5 tsp black pepper
  • salt to taste
  • 1 cup diced cooked chicken sausage halal-friendly
  • 0.25 cup fresh parsley chopped
  • green onions for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the soaked beans, rice, broth, smoked paprika, thyme, oregano, cumin, bay leaf, black pepper, and salt. Mix well.
  4. Add the diced cooked chicken sausage and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the beans and rice are tender.
  6. If needed, add a little more broth to adjust consistency.
  7. Remove the bay leaf, stir in fresh parsley, and taste for seasoning.
  8. Serve warm, topped with green onions.