Heart-Healthy Copycat Popeyes Red Beans and Rice
Recreate the comforting flavors of a southern favorite with this Heart-Healthy Copycat Popeyes Red Beans and Rice recipe! Crafted with nutrient-dense ingredients like canned low-sodium kidney beans, cooked brown rice, and unsalted vegetable broth, this dish is a wholesome twist on the fast-food classic. Packed with smoky paprika, aromatic cumin, and fresh veggies like onion, celery, and garlic, every bite delivers the perfect balance of rich, savory flavor without the guilt. With minimal prep time and a quick simmering process, this meal offers a creamy texture and vibrant presentation, thanks to a garnish of fresh parsley. Perfect for busy weeknights, this heart-healthy recipe is sure to satisfy your craving for comfort food while supporting a nutritious lifestyle.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 1 medium celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 15-ounce cans canned low-sodium red kidney beans, drained and rinsed
- 2 cups unsalted vegetable broth
- 1 whole bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3 cups cooked brown rice
- 2 tablespoons fresh chopped parsley
- black pepper, to taste
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and celery to the pot and sauté for about 5 minutes until the onions are translucent and celery is softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the drained and rinsed red kidney beans to the pot, stirring well to combine with the vegetables.
Pour in the unsalted vegetable broth, and add the bay leaf, smoked paprika, and ground cumin.
Bring the mixture to a gentle simmer over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.
During the last 5 minutes of cooking, lightly mash some of the beans with a wooden spoon to create a slightly creamy texture while keeping the rest intact.
Remove the pot from heat and discard the bay leaf.
Season with black pepper to taste.
Serve the red beans over beds of cooked brown rice, garnished with freshly chopped parsley before serving.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 10.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
