Rice Cooker Red Beans and Rice
Effortlessly bring the bold, comforting flavors of the South to your table with this Rice Cooker Red Beans and Rice recipe. Packed with tender long-grain white rice, smoky slices of sausage, and hearty red kidney beans, this dish is elevated by the aromatic "holy trinity" of onion, celery, and green bell pepper, along with zesty Cajun seasoning. Cooked entirely in a rice cooker, this one-pot wonder is quick to prepare, with only 15 minutes of prep time and no need for constant attention. Perfectly seasoned with paprika, thyme, and a hint of garlic, it delivers a rich and satisfying meal in under an hour. Topped with fresh green onion for a pop of color and crunch, this recipe is easy to make yet full of authentic flavor. Ideal for busy weeknights or casual gatherings, it’s a no-fuss take on a classic Louisiana-inspired comfort food.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 15-ounce can canned red kidney beans
- 8 ounces smoked sausage, sliced
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 leaf bay leaf
- 2 stalks green onions, chopped (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a medium skillet over medium heat, add the olive oil. Sauté the chopped onion, bell pepper, and celery until softened, about 5 minutes.
Add the minced garlic and sliced smoked sausage to the skillet. Cook for another 2-3 minutes until fragrant and slightly browned.
Transfer the sautéed mixture to the rice cooker bowl.
Rinse and drain the canned red kidney beans, then add them to the rice cooker along with the rice.
Pour in the chicken broth and stir to combine the ingredients evenly.
Add the Cajun seasoning, dried thyme, paprika, salt, black pepper, and bay leaf to the rice cooker. Mix gently to distribute the seasonings.
Close the rice cooker lid and select the standard ‘white rice’ cooking setting. Start the rice cooker.
When the rice cooker finishes its cycle, let the mixture rest for 5-10 minutes with the lid closed to further steam the dish.
Remove and discard the bay leaf, then fluff the rice mixture with a fork.
Serve hot, garnished with chopped green onions. Enjoy!
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 7870 mg | 342% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 16.5 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3366 mg | 72% | |
*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.
