Red Beans and Rice Mix
Bring the vibrant flavors of the South to your table with this homemade Red Beans and Rice Mix recipe! Perfect for meal prep or thoughtful gifting, this hearty and customizable dish combines tender red kidney beans, fluffy long-grain white rice, and a medley of bold spices like paprika, garlic powder, cayenne, and thyme. With just a handful of pantry staples, you can create a soul-warming one-pot meal that’s as delicious as it is wholesome. Ideal for busy weeknights or cozy family dinners, this recipe is simple to prepare yet bursting with rich flavor. Serve it hot as a satisfying main dish or a versatile side, and elevate it with a garnish of green onions or parsley for the perfect finishing touch. Tags: red beans and rice recipe, homemade spice mix, Southern recipes, easy meal prep.
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 1 cup Dried red kidney beans
- 2 tablespoons Dried minced onions
- 1 tablespoon Ground paprika
- 2 teaspoons Dried thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1.5 teaspoons Salt
- 1 large leaf Bay leaf
Instructions
Gather all of your ingredients.
In a large mixing bowl, combine the long-grain white rice, dried red kidney beans, dried minced onions, ground paprika, dried thyme, garlic powder, dried oregano, cayenne pepper, black pepper, salt, and the bay leaf. Mix everything together until well blended.
Transfer the mixture into an airtight container or resealable bag to store until ready to cook. Label the container with cooking instructions for gifting, if desired.
When you're ready to cook, rinse the red beans in cool water and soak them overnight, or for at least 6-8 hours, in a large bowl of water. Discard the soaking water and rinse the beans thoroughly before cooking.
In a large pot or Dutch oven, add the red beans from the mix, the rice, and approximately 6 cups of water or low-sodium chicken stock.
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and the rice is fully cooked. Add more liquid, if necessary, while cooking.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve the red beans and rice hot, optionally topped with chopped green onions or fresh parsley. Enjoy as a delicious and hearty main dish or a side.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 6.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3356 mg | 71% | |
*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.
