Easy Red Beans and Rice

Square side shot of red beans and rice in a bowl with toppings like sour cream, cheese, and green onions.

5 from 5 votes

A quick and easy red beans and rice recipe from Puerto Rico -- full of warm, zesty spices and ground beef.

Course Dinner

Cuisine American, puerto rican

Keyword easy red beans and rice recipe, quick red beans and rice, quick red beans and rice recipe, Red Beans and Rice, Rice And Beans

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 393kcal

Author Blair Lonergan

Ingredients

1 lb. ground beef
4 teaspoons minced garlic (about 4 large cloves)
1 small onion, diced (about 1 cup total)
1 (15 ounce) can tomato sauce
2 tablespoons ground cumin
1 tablespoon chili powder
1 (4 ounce) can chopped green chilies
1 (15.5 ounce) can red beans, pink beans, or pinto beans, drained and rinsed
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
For serving: cooked rice; shredded cheddar cheese; sliced green onions; sour cream; hot sauce (use packets of microwavable rice for an easy shortcut!)

Instructions

In a large skillet, cook the ground beef, onion, and garlic over medium-high heat until the meat is no longer pink. Drain off the excess grease.
Add the remaining ingredients. Simmer, uncovered, for about 5-10 minutes. Taste and season with additional salt and pepper (or other spices) if desired.
Serve the bean mixture over hot cooked rice. Top with cheese, sour cream, green onions, and/or hot sauce if desired.

Notes

How to Store: the cooked red beans and rice will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. This is a great make-ahead meal, since the flavors come together and it just gets better as it sits! Cook the rice just before serving.

How to Reheat: Warm leftovers in a skillet over low heat just until hot. Alternatively, you can reheat individual portions in the microwave for about 1-2 minutes.

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