Mardi Gras Rice Beans (Printable)

Hearty Creole rice and beans with bold spices and fresh vegetables, perfect for festive meals.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Spices & Seasonings

07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon salt
13 - 2 bay leaves

→ Beans & Rice

14 - 1 1/2 cups long-grain white rice, rinsed
15 - 2 cans (15 oz each) red kidney beans, drained and rinsed
16 - 3 1/2 cups low-sodium vegetable broth
17 - 1 can (14.5 oz) diced tomatoes, with juice

→ Garnishes

18 - 2 tablespoons fresh parsley, chopped
19 - 2 green onions, sliced
20 - Hot sauce, to taste (optional)

# How-to Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes, until softened.
02 - Add garlic; cook for 1 minute until fragrant.
03 - Stir in smoked paprika, thyme, oregano, cayenne, black pepper, salt, and bay leaves. Cook for 1 minute to release essential oils.
04 - Add rice, kidney beans, diced tomatoes with juice, and vegetable broth. Stir thoroughly to distribute ingredients evenly.
05 - Bring the mixture to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until rice is tender and liquid is mostly absorbed.
06 - Remove from heat. Let stand, covered, for 5 minutes. Discard bay leaves.
07 - Fluff with a fork and garnish with parsley, green onions, and hot sauce if desired.

# Expert Advice:

01 -
  • The holy trinity of onion, bell pepper, and celery creates layers of flavor that develop while everything simmers together
  • Its a one pot meal that feeds a crowd without breaking the bank or requiring fancy techniques
02 -
  • Resist the urge to lift the lid while it simmers—trapped steam is essential for properly cooked rice
  • Rinsing your rice before adding it prevents gummy textures and keeps each grain distinct
03 -
  • If your rice absorbs all the liquid but still feels crunchy, add hot broth in 1/4 cup increments and continue simmering covered
  • Letting the pot sit covered for 5 to 10 minutes after cooking ensures every grain finishes evenly

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