One-Pot Cajun Rice and Beans
A Soul-Warming Southern Classic – Ready in Just 35 Minutes!
This One-Pot Cajun Rice and Beans is a hearty, flavor-packed dish that brings together smoky sausage, tender rice, creamy red kidney beans, and bold Cajun spices—all cooked in one skillet! Perfect for busy weeknights or casual gatherings, this Southern-inspired meal is rich in taste and simple in execution. No fancy steps, no multiple pans—just comfort food at its best.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: American South / Cajun
Ingredients
- 1 tablespoon olive oil
- 12 oz smoked beef sausage link, sliced into ¼-inch rounds (or use turkey sausage or andouille)
- 1 cup onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of red pepper flakes (optional for heat)
- 1½ cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup long-grain white rice (such as Jasmine)
- 1 (15.5 oz) can red kidney beans, drained and rinsed
- Salt, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Sausage:
Heat olive oil in a large 12-inch lidded skillet over medium-high heat. Add sliced sausage and cook for 5–6 minutes until lightly browned. Transfer to a plate and set aside. - Sauté the Aromatics:
In the same skillet, add diced onion and cook for 3–5 minutes, until softened. Stir in minced garlic and sauté for an additional 1 minute until fragrant. - Season and Combine:
Return the sausage to the skillet. Sprinkle in Cajun seasoning, smoked paprika, chili powder, onion powder, garlic powder, and red pepper flakes. Stir everything together to coat the ingredients well. - Simmer the Rice:
Pour in chicken broth and the undrained diced tomatoes. Add the rice and stir, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer for 2–3 minutes. - Cook Covered:
Move the skillet to your smallest burner and reduce the heat to low. Cover tightly with a lid and do not remove the lid during cooking. Let simmer for 20 minutes. - Rest:
After 20 minutes, turn off the heat and allow the skillet to rest (still covered) for 5–10 minutes. This step allows the rice to finish steaming and become tender. - Finish the Dish:
Uncover the skillet and gently fold in the drained kidney beans. Let everything warm through for a few minutes. Taste and adjust salt if needed. - Serve:
Garnish with chopped fresh parsley and serve hot! This dish is delicious as-is or paired with a side of cornbread, sautéed greens, or a crisp green salad.
Optional Add-ins & Substitutions
- Sausage: Smoked andouille, chicken sausage, or turkey sausage all work great.
- Beans: Swap red kidney beans with black beans or pinto beans if desired.
- Veggies: Add diced bell peppers or celery for extra flavor.
- Heat: Amp up the spice with cayenne pepper or hot sauce if you like it fiery.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Helpful Tips
- If your rice is still slightly firm after the resting period, add ½ cup water, cover again, and simmer on low for another 5–10 minutes.
- Avoid removing the lid while the rice cooks—it traps steam, which is essential for fluffy, fully cooked rice.
Nutrition (Per Serving)
- Calories: 432
- Protein: 18g
- Carbohydrates: 33g
- Fat: 25g
- Saturated Fat: 9g
- Fiber: 6g
- Sugar: 8g
- Sodium: 1092mg
Why You’ll Love This Recipe
- Made in one pot – minimal cleanup
- Budget-friendly ingredients
- Satisfying, flavorful, and full of protein
- Customizable with pantry staples
If you try this One-Pot Cajun Rice and Beans, leave a comment below or share your twist! This dish is proof that comfort food doesn’t need to be complicated—it just needs the right blend of spice and heart.