Red Beans and Rice with Veggies and Beef
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.
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Recipe Information
Ingredients
- 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
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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.
In the same pot, add the diced onion, chopped bell pepper, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, dried thyme, and cayenne pepper (if using). Stir and cook for 1-2 minutes until fragrant.
Return the beef to the pot, then stir in the canned red kidney beans and broth. Bring to a gentle simmer.
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.
Once cooked, remove from heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork and remove the bay leaf. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm, garnished with sliced green onions, chopped parsley, and a dash of hot sauce if desired.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7850 mg | 341% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 15.2 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4853 mg | 103% | |
*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.
