Skillet Red Beans and Rice

Skillet Red Beans and Rice makes a quick and easy weeknight meatless meal with a complete protein!


After perusing a boat load of food blogs, I was thinking of changing the format of my blog. I of course wanted some reader feedback, since that’s who really matters! Instead if having each category be it’s own tab, I was going to have a “recipes” tab, and have a list of all of them, split up by category. What do you think?? Or any other ideas/suggestions for a new layout?

Also, being a complete drone to the pinterest cult, I was thinking of posting the recipes as one of my boards. Would this be of any “pinterest”? Haha cleva, cleva.

Helping me out with any suggestions and feedback would be great! : )

Now on to the important part of any food blog..the food. I have to admit sometimes I just skip over all the narrative mumbo jumbo, and just scroll down to the recipe and pretty pictures, like any mature adult would do. Skip over the reading, and just look at the pictures. So I’m assuming a lot of you do the same, and probably aren’t even reading this. But for those of you who are, I whipped up a batch of my take on red beans and rice. Not technically an “Alabama” recipe, but it does pay tribute to the South. I was going to look up a recipe to follow, but then thought, “Who am I kidding?! I can make some rice and beans!” And thus, I was pleased with the outcome.



Skillet Red Beans and Rice makes a quick and easy weeknight meatless meal with a complete protein!

Skillet Red Beans & Rice
Recipe type: Main Dishes, Southern
Serves: 4
  • 1 cup quick-cooking brown rice, dry
  • 1 (15 oz) can dark kidney beans, undrained
  • 1 cup diced tomatoes, un-drained
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp paprika
  • dash hot sauce
  1. Cook rice according to package directions.
  2. Heat a large skillet over medium heat, and spray with cooking spray.
  3. Add chopped onions and garlic. Cook until softened, about 5 minutes.
  4. Add spices, cooking for 30 seconds, then add in the tomatoes, hot sauce, and beans.
  5. Bring the mixture to a boil, then reduce to a simmer and cook until the liquid has reduced and thickened (about 20 minutes).
  6. Add in the rice, and cook another 5 minutes.
  7. Serve in 1 cup servings.
Nutrition Information
Serving size: 1 cup


Voila! This is a “stick to your ribs” hearty dish, wish is lower enough in calories (about 160 per serving) for a side dish, or bulked up with additional veggies for a healthy main dish. I served mine up with a collard salad and oven fried okra. Who is this Southern girl?!

Remember, comments and suggestions are required to read this post : )


Happy cooking!


2 thoughts on “Skillet Red Beans and Rice

  1. Pingback: Guest Post: Complementary Proteins | Cookies & Crunches

  2. Pingback: A Little Ole For Your Saturday | Sinful Nutrition

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