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Home » Main Dishes

Published: Mar 28, 2018 · Modified: May 7, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 991 words. · About 5 minutes to read this article.

Budget-Friendly Red Beans and Rice

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Budget-Friendly Red Beans and Rice - Spicy and full of flavor, this southern-inspired dish won’t break the bank. Simple, hearty and delicious. 

red beans and rice

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

Many people think healthy foods are inevitably expensive. Organic this, gluten-free that. But the truth of it is, eating healthy doesn’t have to be expensive. It really means seeking simple ingredients and lots of vegetables. And yes, preparing them when you get home. Can any of us NOT afford to nourish our bodies? 

Take a walk through the produce section and tell me what you see. Better yet, fill your cart with $100 worth of packaged goods. Next fill it up with $100 worth of produce. I’m gonna bet there’s a big difference in how much you can purchase. 

Generally speaking, look for simple ingredients, in season produce and don’t worry too much about brand names. Plus, buying ingredients and preparing meals at home is a better bet not only for your wallet, but also for your health. When we prepare a meal, we know exactly what goes into it and [hopefully] it’s also prepared with love! 

Cheesy, I know. But everything tastes better when it’s prepared with love. Am I right?

Enough talk, let’s get to the recipe. This Red Beans and Rice is budget-friendly, made with simple ingredients like carrots, celery, peppers, kidney beans, spices, and organic chicken sausage all over rice. It’s a simple and delicious meal, perfect for a weeknight meal with the family. I would also recommend making extra and having it for lunch!

  • red beans and rice
  • red beans and rice

Ready to make these simple Red Beans and Rice? Let’s go!

1 - Prep - Dice onion, mince garlic, chop the carrots, celery and red pepper. 

2 -  Cook rice. Combine rice, 1 cup stock and 1 cup water in a medium pot. Bring the mixture to a boil and let simmer until water is absorbed and the rice is tender, about 30-45 minutes. 

3 - Saute. Add oil to a large skillet over medium heat.Then add onion and garlic, saute for 5-8 minutes (or until onions are translucent). Toss in carrots, celery, red pepper and sausage, cook for another 10 minutes. Add spices and cornstarch and stir thoroughly. 

4 - Add red beans (liquid from the can included) and remaining 1 cup stock. Lower heat to medium low and let simmer until about half of the liquid is absorbed, about 15 minutes.  

5 - Serve red beans with rice. Garnish with parsley and green onions. Enjoy!

red beans and rice

Budget-Friendly Red Beans and Rice: Tips, Tricks and Tools 

This simple dish requires a couple tools including a medium pot, large skillet and quality knife and cutting board. 

Make it plant-based by omitting the sausage or using vegan sausage. 

Eco-friendly cookware. Get yourself some quality cookware, trust me, it’s worth it. I use my stainless steel pan daily. 

We hope you love this Budget-Friendly Red Beans and Rice!

  • It’s quick, simple, and perfect for an easy weeknight dinner 
  • Budget-friendly and packed with veggies 

Love this simple main dish recipe? Check out our other delicious Healthy Dinner recipes like this Thai Larb Bowl or our Black Bean Burrito Bowl.

Did you enjoy this Budget-Friendly Red Beans and Rice as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Red Beans and Rice for later by pinning it to your Main Dish Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Red Beans and Rice creations!

"Take care of your body. It's the only place you have to live." - Jim Rohn

📖 Recipe

red beans and rice

Red Beans and Rice

Budget-Friendly Red Beans and Rice - Spicy and full of flavor, this southern-inspired dish won’t break the bank. Simple, hearty and delicious.
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Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 1 cup long grain brown rice
  • 2 cups stock chicken or vegetable, divided
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ onion (large) diced
  • 3 cloves garlic minced
  • 2 carrots (medium) chopped
  • 2 stalks celery chopped
  • 1 red pepper chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cayenne more or less depending on your desired level of spice
  • 1 (15 oz.) can red beans do not drain or rinse
  • 6 oz organic chicken sausage sliced
  • parsley + green onions for garnish
US Customary - Metric

Instructions

  • Boil: Combine rice, 1 cup stock and 1 cup water in a medium pot. Bring to a boil and let simmer ~30 minutes or until water is absorbed and rice is tender.
  • Sauté: Over medium heat, add oil to a large skillet. Once hot (but not smoking), add onion and garlic, sauté 5 minutes or until onions are translucent. Add carrots, celery, pepper and sausage, cook for 10 minutes. Add spices, stir to coat. Then stir in cornstarch.
  • Simmer: Add beans (liquid included) and remaining 1 cup stock. Lower heat to medium low and let simmer ~15 minutes or until liquid has reduced by about half.
  • Serve: Divide rice and bean/veggie mixture into 4-6 bowls. Garnish with parsley and green onions. Enjoy!

Equipment

  • Stainless Steel Pot
  • Cast Iron Skillet
  • Chef's Knife
  • Wood Cutting Board

Notes

PREP AHEAD: Cut up the veggies in advance to streamline the cooking process. This is a great make-ahead recipe. Simply double the recipe and enjoy it later. 
LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 4-6 days. Reheat in a skillet or in the microwave. 
NUTRITION NOTES: These Red Beans and Rice makes for a great main dish. It’s high in fiber and protein, and a good source of iron, vitamin A and potassium.

Nutrition

Carbohydrates: 49g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 30mg | Potassium: 356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6999IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 2mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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