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Red Beans and Rice pictured with a cilantro garnish on top. The red beans and rice is on a red plate over a tan cloth on a wooden cutting board. There are oversized red salt and pepper shakers in the background and matte black fork and spoon beside the red plate.

Weeknight Red Beans and Rice

Dominique Collins-Bloomfield
Weeknight Red Beans and Rice is perfect as a main course or a side dish. The strong celery flavor adds intense brightness and freshness to this recipe. Garlic, onion and red beans are the perfect compliment to the smoky saltiness from the kielbasa.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Mexican, spanish, tex mex
Servings 6 people

Ingredients
  

  • ¼ + ¼ Cups vegetable oil
  • 2½ Cups celery (including leaves)
  • 5 Cloves garlic
  • 2 Tablespoons purple onion
  • 30 Ounces canned red beans, drained and rinsed
  • 14 Ounces kielbasa
  • 3 Cups cooked white rice
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried oregano
  • 1 Teaspoon celery salt
  • 1 Teaspoon cumin

Instructions
 

  • Thinly slice celery (including the leaves). Heat a pan sprayed skillet over medium heat. Add ¼ cup vegetable oil and celery with leaves. Cook while stirring occasionally for 5 minutes.
  • Chop garlic and purple onion. Drain and rinse the canned red beans. Add the garlic, purple onion and red beans to the oil in the skillet. Stir and cook for 3 minutes.
  • Dice kielbasa into small chunks and add to skillet. Stir and cook for 3 minutes.
  • Add additional ¼ cup vegetable oil and the cooked white rice. Season with salt, black pepper, garlic powder, dried oregano, celery salt and cumin. Mix everything together until fully combined. Allow to cook for another 5 minutes and stir occasionally until the rice is heated through.