This is a one pot dinner that comes together in under 30 minutes. Using precooked chicken sausage and canned beans means you can pretty much dump, simmer and serve.. And with only using one pot, clean up is a breeze!
Red beans and rice is a popular dish served throughout the Southeast for many years, especially in Louisiana. Historically, in the Creole culture, this dish was commonly served on Mondays, known as “wash days”, using leftover ham from Sunday dinner. A large pot of beans was put on the stove and could simmer and cook while women were busy scrubbing clothes. The dish was served over rice and was a meal in itself. Red beans and rice is still commonly served in people’s homes, restaurants and schools on Mondays in the New Orleans area, often with a side of cornbread, pork chop or a smoked sausage. The impact of food on our lives is memorable. It’s our identity, our entertainment our nourishment. The famous Jazz musician Louis Armstrong loved beans and rice so much, it was noted he signed his letters “Red Beans and Ricely Yours, Louis Armstrong”. What would your signature sign off dish be?
Similar dishes of beans and rice combined with cultural seasonings and meats are served worldwide. From Central America’s arroz con habichuelas to rajma in Indian dishes. I’d say these 2 ingredients are a partner and complimentary combination that many have tasted the value in.
I love the history of food and the cultural diversity of dishes. Many traditions and holidays are centered around food and I bet we can all think of specific meals that come to mind when we think about particular holidays in relation to our culture and our individual families. One of the dishes that I think of for my family that was passed down for Thanksgiving and Christmas time was Creamed Onions. For as far back as I can remember this was served at every Thanksgiving and Christmas dinner at my Grandma’s house and it was not okay if we did not have all the right ingredients.
-busy families
-beans and rice traditions/history
What you need to make One Pan Rice & Bean Skillet
- Onion
- Green bell pepper
- Minced garlic
- Sweet Italian Chicken Sausage
- Brown rice
- Bone broth
- Canned beans (pinto, red beans and kidney beans work well)
- Parsley (dried or fresh)
- Cumin powder
- Red chili flakes
- Salt & Pepper
- Extra Virgin Olive Oil
Good for you ingredients
How to store leftovers
- To store: Store leftovers in a sealable glass container and store in the refrigerator. I recommend eating within 3 days. It would make a great grab and go lunch tomorrow!
- To freeze: Once cooled, place leftovers in well sealed freezer bag or fill these Souper Cubes and store in the freezer. Use within 2 months.
- To reheat: From frozen, place rice and beans in a skillet with a little oil and reheat on medium low heat until warmed through. From refrigeration, microwave for 1-2 minutes or reheat in a skillet on medium low heat until warmed through.
In a hurry? Try these shortcuts…
- Use prechopped onion and peppers either fresh or frozen.
- Use 2 pouches of 90 second rice pouches. Try Uncle Ben’s Ready Rice Whole Grain Brown or Uncle Ben’s Ready Rice Brown Basmati, as they have the fewest additives.
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One Pan Rice & Beans Skillet
his is a one pot dinner that comes together in under 30 minutes. Using precooked chicken sausage and canned beans means you can pretty much dump, simmer and serve.. And with only using one pot, clean up is a breeze!
- Prep Time: 5 Minutes
- Cook Time: 20-25 Minutes
- Yield: 4-6 Servings
Ingredients
- 1 medium onion, diced
- 1/2 medium green bell pepper, diced
- 1 TB minced garlic
- 1 12 oz. pack of chicken sausage, sliced
- 1 cup brown rice
- 2 cups bone broth (try homemade bone broth)
- 1 (14 oz) can of red kidney beans
- 1 (14 oz) can of pinto beans
- 1 TB dried parsley
- 1 tsp. cumin powder
- 1/4 tsp. red chili flakes
- 2 TB olive oil
- salt & pepper to taste
Instructions
- In a large nonstick skillet, heat oil on medium heat. Add in diced onion and green pepper. Saute until onions are translucent, about 3-5 minutes.
- Add in minced garlic and cook until fragrant, about 30 seconds. Do not let your garlic brown. It will taste pungent.
- Stir in the sausage and let brown slightly. Add the rest of the ingredients- rice, broth, beans and seasonings.
- Bring to a boil, then cover and simmer on medium low heat for 20 minutes, until the rice is cooked. Check and stir midway.
- Remove from heat and serve immediately.
- *Serving suggestion: Top with slices of fresh avocado and a dollop of sour cream.
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