Name: Creole Rice and Beans with Cornbread Crust
Total time: 55 min
Yield: 4 servings
Cuisine: Southern American
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; 1/4 cup all-purpose flour; 1/4 cup milk; 1 egg; 1 tablespoon butter

Creole Rice and Beans with Cornbread Crust

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

55 minutes4 servings

Method

Preheat oven to 375°F (190°C).
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.
In a small bowl, mix flour, milk, egg, and butter to create a cornbread crust mixture.
Pour the cooked rice and beans into a baking dish and spread the cornbread crust mixture over the top.
Bake for 15-20 minutes until the crust is golden and crispy.
Serve warm with additional cornbread slices on the side if desired.

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