Smoky Red Beans and Rice
A hearty meatless pantry dinner of tender canned red beans simmered with aromatic vegetables and smoked paprika, then spooned over fluffy rice.
Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 stalks celery
- 1 medium green bell pepper
- 3 cloves garlic
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 3 15-ounce cans canned red beans
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon apple cider vinegar
Cooking instructions
- Rinse the rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 16 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 23 min) — Low simmer
- While the rice cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, celery, and bell pepper; cook until softened, 6 to 8 minutes. (about 8 min) — Medium
- Add the garlic, smoked paprika, and thyme. Cook, stirring, until fragrant, about 1 minute. (about 1 min) — Medium
- Drain and rinse the red beans. Add them to the skillet with the vegetable broth, remaining 1/2 teaspoon salt, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the beans are hot and the liquid slightly thickens, 10 to 12 minutes. (about 12 min) — Gentle simmer
- Stir in the apple cider vinegar. Taste and adjust the salt and pepper. Serve the smoky red beans over the rice. (about 2 min) — Off heat