Saturday, December 6, 2014

A Childers' Classic ~ Red Beans and Rice

It is always a happy day for me, when Dave cooks dinner. And when he pulls out a Childers' classic ... yum.

Red Beans and Rice is a simple meal with lots of flavor. You do not have to cook the rice ahead, so it is pretty quick, too. Along with a side salad that I made yesterday, dinner was perfect.

Red Beans and Rice
1 slice bacon, chopped
1 cup chopped onion
14 ounces chicken broth
1 cup brown rice
3/4 cup celery
1/4 teaspoon salt
1/4 teaspoon pepper sauce
1 can kidney beans
1 green pepper, in strips

Cook bacon in skillet. Remove and cook onions in drippings until tender. Add bacon, broth, uncooked rice, celery, hot sauce and salt. Bring to a boil. Cover and simmer for 50 minutes.

Add beans and pepper strips. Simmer 5 more minutes.

Serve in warm tortillas. (It is great alone, too.)

ps. We like this so much we double or triple the recipe.



  1. Well, this is a perfect recipe to try! I love red beans and rice, but for some reason, I've never made it. It looks and sounds delicious; thanks for the recipe!

  2. Sounds yummy Glenda and quick for supper after working all day ~ I will have to try it :)

  3. We first at this dish in New Orleans many years ago (I think that's where it came from). There are lots of variations--I like yours--easy and healthy! Yum.

  4. beans and rice or rice and beans...inexpensive, delicious and full compliment of amino acids meal...all mean a great meal. hope you had a great time in TX; wonder did you run across Pat Self?

  5. I can't wait to try this recipe! Craig is from Louisiana and LOVES red beans & rice!


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