Cajun Corn, Rice, and Red Beans Recipe

Tasty chili con carne served with rice in bowl on table

Add some heat to your dinner tonight by making this Cajun meal of corn, rice and red beans.

How To Make Cajun Corn, Rice, and Red Beans

  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 medium onion
  • 2 garlic cloves
  • 15.5 oz red beans (such as kidney beans)
  • 1 tbsp olive oil
  • 1 tsp cajun seasoning (or chili powder)
  • 2 cup instant white rice
  • 14.5 oz vegetable broth
  • 16 oz corn kernels (frozen )
  • salt and pepper ( to taste)
  • 6 drop hot pepper sauce (or to taste (optional))
  1. Chop both bell peppers to measure 1 C. each. Chop the onion to measure 1 C.

  2. Slice the garlic. Rinse and drain the beans. 

  3. In a large deep heavy skillet, heat the olive oil over high heat until hot.

  4. Add the bell peppers, onion, garlic, and Cajun seasoning.

  5. Stir to coat with the oil and cook for 3 minutes, until softened slightly. Add the rice and stir to coat. 

  6. Add the broth and bring to a boil. Stir in the corn and beans and cover the pan.

  7. Remove the pan from the heat and let stand for 5 minutes. Season with salt, pepper, and hot pepper sauce, if desired.

How To Make Cajun Corn, Rice, and Red Beans

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Preparation: 5 mins
Cooking: 13 mins
Total: 18 mins
Serves:

Ingredients

  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 medium onion
  • 2 garlic cloves
  • 15.5 oz red beans such as kidney beans
  • 1 tbsp olive oil
  • 1 tsp cajun seasoning or chili powder
  • 2 cup instant white rice
  • 14.5 oz vegetable broth
  • 16 oz corn kernels frozen
  • salt and pepper to taste
  • 6 drop hot pepper sauce or to taste (optional)

Instructions

  1. Chop both bell peppers to measure 1 C. each. Chop the onion to measure 1 C.

  2. Slice the garlic. Rinse and drain the beans. 

  3. In a large deep heavy skillet, heat the olive oil over high heat until hot.

  4. Add the bell peppers, onion, garlic, and Cajun seasoning.

  5. Stir to coat with the oil and cook for 3 minutes, until softened slightly. Add the rice and stir to coat. 

  6. Add the broth and bring to a boil. Stir in the corn and beans and cover the pan.

  7. Remove the pan from the heat and let stand for 5 minutes. Season with salt, pepper, and hot pepper sauce, if desired.

Nutrition

  • Calcium: 61mg
  • Calories: 464kcal
  • Carbohydrates: 90g
  • Fat: 6g
  • Fiber: 13g
  • Iron: 7mg
  • Potassium: 822mg
  • Protein: 17g
  • Saturated Fat: 1g
  • Sodium: 637mg
  • Sugar: 9g
  • Vitamin A: 1989IU
  • Vitamin C: 91mg
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