Red Beans & Brown Rice

Red Beans & Brown Rice

Nutritionally, this may be the perfect meal, with fiber from the beans and anti-aging compounds from the peppers. For a spicy kick, replace some of the bell peppers with jalapeno peppers. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Makes: 3 to 4 servings

Red Beans & Brown Rice


  • 1 teaspoon olive oil
  • 1/3 cup diced onion
  • 1 clove garlic, crushed
  • 1/2 cup diced celery (optional)
  • 1 1/2 cups diced bell peppers (I mix red, green & orange or yellow)
  • 3/4 cup brown rice
  • 1 1/2 cups chicken stock or water
  • 1 15-ounce can red or kidney beans, drained
  • 1/2 teaspoon salt + pepper to taste


  1. In a large skillet over medium-hi heat, sauté onion & garlic in oil for 2 minutes until soft.
  2. Add celery and peppers and sauté 2 minutes.
  3. Add dry rice and sauté 2 minutes.
  4. Add stock and beans and bring to a boil.
  5. Reduce heat, cover and simmer 45 minutes.
  6. Remove from heat and let stand at least 10 minutes.
  7. Stir in salt and pepper.

Note: You can make this recipe using white rice (I use Uncle Ben's Converted Rice) and reduce the cooking time from 45 to 20 minutes.

27 Comments on "Red Beans & Brown Rice"

  1. Barbara P

    I like to make my rice in the rice cooker. If I use rice like this how long should I cook all the other ingredients, and then do I just add the rice at the end and heat ?

  2. Sarah

    Great recipe. Needs one more protein, more garlic and onion

  3. AnneP-S

    Great recipe! I used white rice for speediness, added a yellow pepper, garlic and red onion! I did add cumin a a little chili powder, delicious!
    Thank you Jenny!

    • Terry P

      I added Cumin and Chili Powder also. Left out celery and used 2 Jalapenos and 1 red bell pepper. We loved it!

  4. Kathy

    I prepared the recipe tonight, liked it a lot! Thank you

  5. Leila

    I love your recipes thanks

  6. Leila

    Thanks for the beans and rice I will try it I love your recipes

  7. Amy

    This was a simple weeknight meal that was delicious! I added andoulle sausage which gave plenty ofheat for us! I also simmered the beans & meat with a bay leaf for extra flavor.

  8. Shirley C

    Great recipe , will make this again!

  9. Fran

    Will you please give the nutritional information for this recipe? I am a diabetic and that information is very important to people like myself.

  10. Fran

    Will you please give the nutritional information for this recipe? I am a diabetic and that information is very important to people like me.

    • Jenny Can Cook

      I’m sorry, this is just my home cooking and I do not have that information.

    • Christopher

      You can plug almost any recipe on the web into this website and get that information. I have used it many time in the past when I was training and needed to log my food.

      Making this recipe tonight and adding chicken adouille, thanks Jenny!

  11. Sandie

    It is 100 % whole grain and GMO Free. It was purchased at Fresh Market. We don’t have a Whiole Foods here,

  12. Sandie

    I used Wellsley Farms Organic Long Grain Brown Rice

    • Jenny

      You could check the cooking time on this rice but as far as I know all long grain brown rice requires 40-45 minutes plus 10 minutes rest. Please check to make sure you follow the recipe exactly, using 3/4 cup of rice and the proper amount of liquid and cooking time. There is no reason for the rice to be hard.

  13. Sandie

    Hi Jenny:
    Thanks for all of your great recipes. Is there any way that I can make the brown rice more soft and tender in the red beans and brown rice recipe. The recipe result was good but the rice was somewhat hard and pebble like
    not soft and I did not know how to make it absorb more liquid to soften the rice. Any suggestions. Thanks.

    • Jenny

      Brown rice is definitely more chewy than white but it should not be hard and pebble like. I just made this dish last week and I always use long grain brown rice. What kind of rice did you use?

  14. june

    This recipe is the best! Thank you. My whole family loves it and it is very healthy!

  15. James T

    I cooked dried beans separately beforehand and subbed unsalted vegetable stock. Still tastes great and cuts the sodium way back

    • Tammy

      Where did u find unsalted stock i could only find less sodium ones

      • Marlene

        Campbell’s No Salt Added Beef, Chicken, Vegetable Stock. Available at most groceries.

    • Marlene

      Some days, when I feel like cooking, I load my oven with rice (all types of brown or white, also wild), different types of beans, wheat, barley, or any other grain. Basically, 1 cup dry to 2 cups boiling liquid plus any salt you may wish to use. Rice takes 1 hour in a 350 F. degree oven, other grains may take more and require additional liquid (hot). COOK COVERED. When done, let cool and use right away or freeze in freezer bags or containers for future use. I keep these cooked grains for any dish I want to prepare when I don’t want to do much cooking. It really pays in time-saving and these items can last a long time without losing flavor.

  16. Sharee

    I would like to use not pre cooked beans. Can I just replace the canned beans with the raw beans or would I need to cook them separately?


    • Jenny

      You would cook the beans separately. They need more liquid than this recipe provides and also they would need more time to cook than this recipe.

      • Juan

        I would prefer it if most recipes would use “made from scratch” ingredients such as beans!

  17. Adele n.

    Hi Jenny. It’s snowing/raining like mad here in Nova Scotia this February Sunday. My family is making your rib recipe for supper yum! I like to make rice ,beans and corn to accompany. I soften chopped onions for a few minutes in frying pan (no stick) with a bit of canola oil,add a good spoonful of whole cumin, stir add drained kidney beans and peaches and cream corn kernels to heat through. Meanwhile, I have cooked basmati rice separately then add it to the bean mixture. A good grind of black pepper and you’re good to go. We enjoy all your recipes. Keep posting! Regards from Canada

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