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I love red beans and rice with lots of Cajun seasoning. I especially love something that is easy to get on the table in under 30 minutes. This is a recipe that I have had for years. It originally came from Weight Watchers and I have modified it a bit to our liking. It is quick and easy and works great as left overs for lunch the next day. I normally use the precooked smoked pork chops for this recipe unless I have some left over ham. I also add in some diced red bell peppers and use a bit more Cajun seasoning to spice it up a bit. You can adjust the seasoning to your likeness.

This dish can be served either over brown rice or jasmine rice. Both work equally as well, especially when you cook the brown rice in chicken broth instead of straight water. The jasmine rice gives the dish a nice texture.

New Orleans Red Beans and Rice

1 Onion, chopped
1 Green Bell Pepper, chopped
3 Garlic Cloves, minced
2 tsp Olive Oil
1 lb Ham Steak or Smoked Pork Chops, cubed
1 15oz can Kidney Beans
1 tsp Cajun Seasoning (can increase for more heat)
1/2 cup Chicken Broth

1. In a skillet, add the oil, onion, peppers, and garlic. Cook until the vegetables begin to soften.

2. Add the ham or smoked pork chops and cook until it starts to brown.

3. Add the beans and cajun seasoning. Cook 2 minutes.

4. Pour in the chicken broth and cook until it reduces almost completely.

Serve over brown rice or jasmine rice. I typically serve this over jasmine rice. However, if I use brown rice I cook it in chicken broth for a bit of extra flavor.