Creole · United States

Creole Rice and Beans with Cornbread

Name: Creole Rice and Beans with Cornbread
Total time: 40 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 cup long-grain rice; 2 cups chicken broth; 1 can (15 oz) red kidney beans, drained and rinsed; 1 onion, chopped; 1 green bell pepper, chopped; 1 celery stalk, chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon cayenne pepper; 1 bay leaf; 4 slices cornbread

A Creole-inspired dish featuring a richly seasoned rice and beans combination, served with a side of fluffy cornbread.

40 minutes4 servings

Method

Rinse the rice and set aside.
In a large pot, sauté the onion, bell pepper, celery, and garlic until softened.
Add the rice, chicken broth, beans, paprika, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes until rice is cooked.
Once the rice and beans are ready, serve with warm cornbread slices on the side.

Creole Rice Beans Cornbread United States recipes

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