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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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!
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!
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
Red Beans and Rice
- 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
- 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!
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