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Dutch Oven Red Beans and Rice

If you’re looking for a hearty side dish, this Dutch Oven Red Beans and Rice is the answer! This incredibly flavorful and satiating recipe can be whipped up in a matter of 25 minutes using pantry-staple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Dutch Oven Sides
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 green pepper seeded and chopped
  • 3 stalks celery chopped
  • 12 ounces Andouille Sausage chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons Cajun seasoning
  • 2 cans 15.5 oz red beans drained
  • 2 cups low sodium chicken broth
  • 1 can 14.5 oz diced tomatoes (optional)
  • 1 cup long grain white rice uncooked

Method
 

  1. Heat oil over medium heat in dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning; cook for 1 minute.
  2. Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15-20 minutes or until rice is tender.