Rice and Beans

In Meals on March 8, 2012 at 4:32 am

I love the heat the Cajun seasoning adds to this dish, and I often use more than the 1 teaspoon called for in the mix. If you are not a fan of  spicy foods, you can omit the Cajun seasoning, but I highly highly (yes I wrote that twice deliberately) recommend trying it with at least the teaspoon the recipe calls for!


You Need:

1 bag boil in bag brown rice

2 teaspoons olive oil

1 onion, chopped

1 pepper (we usually use green, but we only had yellow on hand), seeded and chopped

3 garlic cloves, minced

1 pound reduced sodium boneless ham steak, trimmed of visible fat and cut into strips or cubes

15.5 ounce can red kidney beans, rinsed and drained

1 teaspoon Cajun seasoning (my favorite by far is Cajun’s Choice Creole Seasoning, we add it to other dishes including mashed potatoes and mixed vegetable dishes)

1/2 cup reduced-sodium chicken broth


Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the vegetables; cook, stirring occasionally, until softened, about 3-4 minutes. Add the ham and cook, until it begins to brown, 4-5 minutes. Add the beans and Cajun seasoning; cook, stirring occasionally, until the beans are heated through, about 2-5 minutes. Add the broth and cook until the liquid is almost completely absorbed, about another 2-5 minutes. When the bean mixture is complete, serve it over the rice and enjoy!

  1. […] for dinner, we are going to have Rice and Beans, using almost the same recipe I had shared a few years ago. The only difference is that I will be […]

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