Creole Beans And Rice Recipe

A classic Creole Beans and Rice recipe inspired by Good Food Magazine (September 1988). This vibrant and flavorful dish features tender rice cooked in a rich broth with savory ham, spicy jalapeños, and aromatic herbs. A quick and easy weeknight meal, perfect for a taste of New Orleans comfort food!

Prep Time 5 mins
Cook Time 37 mins
Calories 442.1 kcal
Protein 40g
Rating 5.0 (2 Reviews)
Creole Beans And Rice 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creole Beans And Rice

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How to Make Creole Beans And Rice

  1. Heat 1 tablespoon of oil in a large, heavy-bottomed saucepan over medium heat.
  2. Add 1 medium onion (chopped), 1/2 cup diced ham, 2 jalapeños (minced), and 2 stalks celery (chopped). Cook until the onion is softened, about 5 minutes.
  3. Stir in 2 cups chicken broth, 1 cup long-grain rice, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (or to taste).
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Gently stir in 1 (15-ounce) can of kidney beans (drained and rinsed). Heat through for 2-3 minutes.
  6. Garnish with 1/4 cup chopped fresh cilantro before serving.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

9g

Fat

10g

Carbs

21g