Mardi Gras Rice Beans (Printable version)

A vibrant dish with spiced rice, creamy beans, and colorful vegetables perfect for festive gatherings.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Spices & Seasoning

07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Rice & Beans

13 - 1 cup long-grain white rice, rinsed
14 - 2 cups vegetable broth
15 - 2 (15-ounce) cans red kidney beans, drained and rinsed
16 - 1 (14.5-ounce) can diced tomatoes with juice

→ Garnish

17 - 2 green onions, sliced
18 - 2 tablespoons fresh parsley, chopped
19 - Hot sauce to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Add garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Stir in smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add rice and stir to coat thoroughly with the vegetable and spice mixture.
05 - Pour in vegetable broth, diced tomatoes with juice, and kidney beans. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
08 - Serve hot, garnished with green onions, parsley, and a dash of hot sauce if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, leaving you with more time for celebrating and less time at the sink
  • The spice blend hits that perfect balance where you can still taste every vegetable
  • It actually tastes better the next day, making it ideal for Mardi Gras party prep
02 -
  • Resist the urge to lift the lid while it simmers, as escaping steam will prevent the rice from cooking evenly
  • If the rice is still crunchy but all liquid is absorbed, add just 1/4 cup more broth and continue cooking covered
  • The dish continues to absorb liquid as it sits, so it's perfectly normal for it to become thicker the longer it rests
03 -
  • Rinse your rice until the water runs clear, otherwise you risk gummy rice that clumps together
  • Let the pot rest for those full five minutes off the heat, as this crucial step prevents mushy grains

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