One Pan Rice & Beans Skillet

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.