Red Beans and Rice with Veggies and Beef

Nutriscore Rating: 70/100

Savor the comforting flavors of the South with this hearty Red Beans and Rice with Veggies and Beef recipe—a one-pot wonder that's perfect for weeknight dinners or casual entertaining. Tender beef stew meat is seared to perfection, then simmered with a medley of colorful vegetables, red kidney beans, aromatic spices like smoked paprika and thyme, and fluffy long-grain rice. Cooked together in a savory broth, this dish is infused with rich, smoky flavor and finished with fresh parsley, green onions, and an optional kick of hot sauce for a crave-worthy bite. With just an hour of cooking time and six generous servings, this crowd-pleasing recipe is as satisfying as it is simple. Perfect for anyone searching for a hearty dinner idea, one-pot meals, or Southern-inspired cuisine, this dish delivers comfort in every spoonful.

Recipe Information

• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons Olive oil
• 1 pound Beef stew meat (bite-sized cubes)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 Yellow onion (diced)
• 1 Green bell pepper (chopped)
• 2 stalks Celery (chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper (optional)
• 2 15-ounce cans Canned red kidney beans (drained and rinsed)
• 4 cups Chicken or beef broth
• 1.5 cups Long-grain white rice
• 1 Bay leaf
• 2 stalks Green onions (sliced, for garnish)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 1 Hot sauce (optional, for serving)

📝 Instructions

9 steps

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Season the beef cubes with salt and black pepper, then sear them in the hot oil until browned on all sides, about 6-8 minutes. Remove the beef and set aside.

3. In the same pot, add the diced onion, chopped bell pepper, and celery. Sauté for 5-6 minutes until softened.

4. Add the minced garlic, smoked paprika, ground cumin, dried thyme, and cayenne pepper (if using). Stir and cook for 1-2 minutes until fragrant.

5. Return the beef to the pot, then stir in the canned red kidney beans and broth. Bring to a gentle simmer.

6. Add the rice and the bay leaf, stirring well. Cover the pot and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

7. Once cooked, remove from heat and let the dish rest, covered, for 5 minutes.

8. Fluff the rice with a fork and remove the bay leaf. Taste and adjust seasoning with additional salt or pepper, if needed.

9. Serve warm, garnished with sliced green onions, chopped parsley, and a dash of hot sauce if desired.

Nutrition Facts

1 serving (435.7g)

Calories		393
% Daily Value*
Total Fat		20.9 g	27%
	Saturated Fat	7.0 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		57 mg	19%
Sodium		1126 mg	49%
Total Carbohydrate		31.8 g	12%
	Dietary Fiber	5.2 g	19%
	Total Sugars	2.6 g
Protein		21.8 g	44%
Vitamin D		0.0 mcg	0%
Calcium		71 mg	5%
Iron		4.4 mg	24%
Potassium		651 mg	14%

*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.

Source of Calories

Fat: 1117 cal (46.4%%)

Protein: 526 cal (21.9%%)

Carbs: 763 cal (31.7%%)