17 Delicious Red Beans and Rice Recipes Spicy

Get ready to spice up your mealtime with our roundup of 17 Delicious Red Beans and Rice Recipes! Whether you’re craving a quick weeknight dinner or a hearty comfort dish, these spicy variations will bring warmth and flavor to your table. Perfect for home cooks looking to add a little kick to their routine, these recipes are sure to inspire. Keep reading to discover your next favorite dish!

Spicy Cajun Red Beans and Rice

Unbelievably easy and packed with flavor, this Spicy Cajun Red Beans and Rice is the kind of dish that feels like a hug in a bowl. You’ll love how the spices mingle with the creamy beans and fluffy rice.

Ingredients

• 1 cup of dried red beans, soaked overnight
• A couple of cups of water
• 1 cup of long-grain white rice
• A splash of vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp of Cajun seasoning
• A pinch of salt
• A dash of hot sauce

Instructions

1. Drain the soaked red beans and rinse them under cold water.
2. In a large pot, heat a splash of vegetable oil over medium heat. Add the onion, bell pepper, and celery. Cook until they’re soft, about 5 minutes.
3. Stir in the minced garlic and Cajun seasoning. Cook for another minute until fragrant.
4. Add the drained beans and a couple of cups of water to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking.
5. While the beans are cooking, rinse the rice under cold water until the water runs clear.
6. In a separate pot, cook the rice according to the package instructions. Tip: Fluff the rice with a fork after cooking to keep it from clumping.
7. Once the beans are tender, mash some against the side of the pot to thicken the mixture. Season with a pinch of salt and a dash of hot sauce to taste.
8. Serve the spicy beans over the fluffy rice. Tip: Garnish with chopped green onions for an extra pop of color and flavor.

This dish is all about the contrast between the creamy beans and the fluffy rice, with a kick of spice that builds with every bite. Try serving it with a side of cornbread to soak up all that delicious sauce.

Creole Red Beans and Rice with Andouille Sausage

Picture this: a hearty, flavorful bowl of Creole Red Beans and Rice with Andouille Sausage that’s just waiting to warm you up from the inside out. It’s the kind of dish that feels like a hug on a chilly evening.

Ingredients

• 1 pound of dried red kidney beans, soaked overnight
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 pound of Andouille sausage, sliced into rounds
• 6 cups of chicken stock
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of smoked paprika
• A couple of dashes of hot sauce
• Salt and freshly ground black pepper to taste
• 4 cups of cooked white rice
• A handful of chopped green onions for garnish

Instructions

1. Drain the soaked kidney beans and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Cook until they’re soft, about 5 minutes.
3. Throw in the garlic and cook for another minute until fragrant.
4. Add the Andouille sausage slices and cook until they’re lightly browned, about 3 minutes.
5. Pour in the chicken stock, then add the drained beans, bay leaves, thyme, and smoked paprika. Bring to a boil.
6. Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
7. Once the beans are tender, remove the bay leaves. Mash some of the beans against the side of the pot to thicken the sauce.
8. Season with hot sauce, salt, and pepper. Let it simmer uncovered for another 10 minutes to let the flavors meld.
9. Serve the red beans over cooked white rice, garnished with chopped green onions.

This dish is all about the creamy beans, the smoky sausage, and the kick from the hot sauce. Try serving it with a side of cornbread to soak up all that delicious sauce.

Vegetarian Red Beans and Rice with Smoked Paprika

Looking for a hearty, flavorful dish that’s both satisfying and simple to whip up? You’ve got to try this vegetarian red beans and rice with smoked paprika—it’s a game-changer for weeknight dinners.

Ingredients

• 1 cup of dried red beans, soaked overnight
• 2 cups of long-grain white rice
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 green bell pepper, chopped
• 2 tbsp of olive oil
• 1 tsp of smoked paprika
• 1/2 tsp of cumin
• A splash of vegetable broth
• Salt, just a pinch

Instructions

1. Rinse the soaked red beans under cold water and drain them well.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in the smoked paprika and cumin, cooking for another minute to release the flavors.
4. Add the drained beans and enough vegetable broth to cover them by about an inch. Bring to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 1.5 hours, or until the beans are tender. Tip: Check occasionally and add more broth if needed.
5. While the beans are cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions.
6. Once the beans are tender, season with a pinch of salt. Mash some of the beans against the side of the pot to thicken the mixture slightly.
7. Serve the beans over the cooked rice. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of fresh cilantro on top.

Great texture and smoky flavors make this dish a standout. Try serving it with a side of cornbread or avocado slices for a complete meal.

Slow Cooker Red Beans and Rice with Ham Hocks

Zesty flavors and hearty comfort come together in this slow cooker red beans and rice with ham hocks. It’s the kind of meal that fills your home with inviting aromas and your belly with satisfaction.

Ingredients

• 1 pound dried red beans, rinsed
• 2 ham hocks
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups cooked white rice
• A splash of hot sauce (optional)
• A couple of green onions, sliced for garnish

Instructions

1. Soak the red beans overnight in a large bowl of water. Drain and rinse before using.
2. Place the soaked beans, ham hocks, onion, bell pepper, celery, and garlic in the slow cooker.
3. Pour in the chicken broth and water, ensuring everything is submerged.
4. Add the salt, black pepper, cayenne pepper, bay leaves, thyme, and smoked paprika. Stir to combine.
5. Cover and cook on low for 8 hours or until the beans are tender and the ham hocks are falling apart.
6. Remove the ham hocks from the slow cooker. Shred the meat, discarding the bones and fat, then return the meat to the pot.
7. Discard the bay leaves. Taste and adjust seasoning if needed.
8. Serve the red beans over cooked white rice. Garnish with green onions and a splash of hot sauce if you like it spicy.

Lusciously creamy beans and smoky ham hocks make this dish a standout. Try serving it with a side of cornbread for the ultimate comfort meal.

Jamaican Style Red Beans and Rice with Coconut Milk

Ever find yourself craving something hearty, flavorful, and a little bit exotic? This Jamaican Style Red Beans and Rice with Coconut Milk is your answer. It’s a comforting bowl of goodness that brings a taste of the islands right to your kitchen.

Ingredients

• 1 cup of dried red beans, soaked overnight
• 2 cups of white rice
• 1 can of coconut milk
• A couple of garlic cloves, minced
• 1 small onion, diced
• A splash of vegetable oil
• 1 tsp of thyme
• 1 tsp of allspice
• 2 cups of water
• Salt to your liking

Instructions

1. Drain the soaked red beans and rinse them under cold water.
2. In a large pot, heat a splash of vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the drained beans to the pot along with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour or until the beans are tender.
5. Tip: Check the beans occasionally to ensure they’re covered with water, adding more if necessary.
6. Once the beans are tender, stir in the rice, coconut milk, thyme, allspice, and salt. Bring the mixture to a boil again.
7. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Tip: Resist the urge to stir the rice too much to prevent it from becoming mushy.
9. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Rich in flavor and creamy in texture, this dish is a vibrant mix of spices and coconut. Serve it with a side of fried plantains or a fresh salad for an extra touch of Caribbean flair.

Red Beans and Rice with Chorizo and Bell Peppers

Oh, you’re going to love this twist on a classic. Red Beans and Rice gets a flavorful upgrade with chorizo and bell peppers, making it a hearty dish that’s perfect for any day of the week.

Ingredients

• 1 cup of long-grain white rice
• 2 cups of water
• 1 tablespoon of olive oil
• 1/2 pound of chorizo, sliced
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 can (15 oz) of red beans, drained and rinsed
• A splash of chicken broth
• A couple of dashes of your favorite hot sauce
• Salt and pepper to season

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain. This removes excess starch for fluffier rice.
2. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on traps the steam.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chorizo and cook until it starts to brown, about 5 minutes.
4. Throw in the bell pepper, onion, and garlic. Cook until the veggies are soft, about 5 more minutes.
5. Stir in the red beans and a splash of chicken broth. Let it simmer for 3 minutes to blend the flavors.
6. Season with hot sauce, salt, and pepper. Tip: Taste as you go to adjust the heat and seasoning to your liking.
7. Fluff the cooked rice with a fork and mix it into the skillet with the chorizo and beans. Tip: Let it sit for a minute off the heat to let the flavors marry.

Comforting and packed with flavor, this dish has a smoky kick from the chorizo and a nice crunch from the bell peppers. Serve it with a side of avocado slices or a crisp green salad for a complete meal.

Instant Pot Red Beans and Rice with Chicken

Unbelievably easy and packed with flavor, this Instant Pot Red Beans and Rice with Chicken is your new go-to for a hearty meal that feels like a hug in a bowl. You’ll love how the chicken turns out tender, and the beans are perfectly creamy.

Ingredients

• 1 cup of dried red beans, soaked overnight
• 2 cups of chicken broth
• 1 lb of chicken thighs, boneless and skinless
• 1 cup of white rice
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 green bell pepper, chopped
• 2 celery stalks, sliced
• 1 tbsp of olive oil
• 1 tsp of smoked paprika
• 1 tsp of dried thyme
• 1 bay leaf
• A couple of dashes of hot sauce
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs, seasoning with salt and pepper, and brown them for about 3 minutes on each side. Remove and set aside.
2. In the same pot, toss in the onion, garlic, bell pepper, and celery. Sauté for about 2 minutes until they start to soften.
3. Add the smoked paprika, thyme, and bay leaf, stirring for about 30 seconds to let the spices bloom.
4. Pour in the chicken broth, scraping the bottom to get all those tasty bits up.
5. Stir in the soaked red beans and return the chicken thighs to the pot.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 25 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken and shred it with two forks. Stir the rice into the pot, then return the shredded chicken.
9. Set the Instant Pot to ‘Sauté’ again and cook for about 5 minutes, or until the rice is tender.
10. Finish with a couple of dashes of hot sauce, adjust the seasoning if needed, and remove the bay leaf before serving.

Now, the beans are creamy, the rice is fluffy, and the chicken is melt-in-your-mouth tender. Serve it up with a side of cornbread for the ultimate comfort meal.

Red Beans and Rice Stuffed Peppers

Veggie lovers and comfort food seekers, gather around! You’re about to dive into a dish that’s as hearty as it is colorful, perfect for those nights when you crave something satisfying yet straightforward.

Ingredients

• 4 large bell peppers, any color
• 2 cups cooked rice
• 1 can (15 oz) red beans, drained and rinsed
• 1 cup diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of shakes of your favorite Cajun seasoning
• 1 cup shredded cheese (cheddar or Monterey Jack works great)
• Salt to taste

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Cut the tops off the bell peppers and remove the seeds. Pro tip: Keep the tops if you want to bake them alongside for a cute presentation.
3. In a pan, heat a splash of olive oil over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
4. Stir in the diced tomatoes, red beans, and Cajun seasoning. Let it simmer for 5 minutes to blend the flavors.
5. Mix in the cooked rice and a pinch of salt. This is your stuffing—taste and adjust seasoning if needed.
6. Stuff the peppers with the rice mixture, packing it in lightly. Top each with shredded cheese.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Keep an eye on them to avoid overcooking.

Just imagine cutting into one of these peppers—the cheese pulls, the filling is perfectly spiced, and the pepper adds a sweet crunch. Serve them on a bed of extra rice or with a side of crusty bread to soak up any juices.

Mexican Red Beans and Rice with Cilantro and Lime

Zesty flavors and hearty ingredients come together in this easy-to-make dish that’s perfect for any night of the week. You’ll love the combination of spicy red beans, fluffy rice, and fresh cilantro and lime.

Ingredients

• 1 cup of long-grain white rice
• 2 cups of water
• 1 can (15 oz) of red beans, drained and rinsed
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• A splash of lime juice
• A handful of fresh cilantro, chopped
• Salt to taste

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
4. Stir in the garlic, cumin, and chili powder, cooking for another minute until fragrant.
5. Add the red beans to the skillet, stirring to combine with the spices. Cook for 5 minutes, then remove from heat.
6. Fluff the cooked rice with a fork and gently mix in the bean mixture. Tip: For extra flavor, let the rice and beans sit covered for 5 minutes before serving.
7. Squeeze a splash of lime juice over the top and sprinkle with chopped cilantro. Tip: Fresh lime and cilantro add a bright, fresh finish to the dish.

All the textures and flavors in this dish make it a standout—creamy beans, fluffy rice, and a zesty lime kick. Try serving it with a side of warm tortillas or a crisp green salad for a complete meal.

Red Beans and Rice with Shrimp and Okra

Perfect for those nights when you’re craving something hearty yet simple, this dish combines the comforting flavors of red beans and rice with the fresh zest of shrimp and okra. It’s a one-pot wonder that’ll have you coming back for seconds.

Ingredients

• 1 cup of long-grain white rice
• 2 cups of water
• 1 tbsp of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 cup of sliced okra
• 1 can of red beans, drained and rinsed
• 1/2 lb of shrimp, peeled and deveined
• A splash of hot sauce
• A couple of shakes of Cajun seasoning
• Salt to taste

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, cooking until they’re soft, about 5 minutes.
3. Stir in the okra and cook for another 3 minutes, until it starts to soften.
4. Add the rice, water, red beans, hot sauce, and Cajun seasoning. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, lay the shrimp on top of the rice, cover again, and cook for another 5 minutes, or until the shrimp are pink and cooked through.
6. Fluff the rice with a fork, mixing the shrimp into the rice. Taste and add salt if needed.

Out of the pot, this dish is a vibrant mix of textures—creamy beans, tender shrimp, and the slight crunch of okra. Serve it with a side of cornbread to soak up all the delicious flavors, or top with extra hot sauce for a spicy kick.

Southern Style Red Beans and Rice with Cornbread

Big flavors and comfort come together in this hearty dish that’s perfect for any day of the week. You’ll love how the creamy beans and fluffy rice pair with the sweet, crumbly cornbread.

Ingredients

• 1 pound of dried red beans
• 6 cups of water
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 pound of andouille sausage, sliced
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of cayenne pepper
• 1 teaspoon of thyme
• 1 bay leaf
• 4 cups of cooked white rice
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1/4 cup of melted butter
• 1 egg

Instructions

1. Rinse the red beans under cold water and soak them overnight in 6 cups of water.
2. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until soft, about 5 minutes.
3. Add the andouille sausage to the pot. Cook for another 5 minutes until the sausage starts to brown.
4. Drain the beans and add them to the pot along with the salt, black pepper, cayenne pepper, thyme, and bay leaf. Cover with water and bring to a boil.
5. Reduce the heat to low and simmer for 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened.
6. While the beans are cooking, preheat your oven to 375°F. In a bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.
7. In another bowl, whisk together the buttermilk, melted butter, and egg. Combine the wet and dry ingredients until just mixed.
8. Pour the batter into a greased 8-inch baking pan. Bake for 20 minutes or until a toothpick comes out clean.
9. Serve the red beans over the cooked white rice with a piece of cornbread on the side.

Now, the beans should be creamy and full of flavor, while the cornbread is perfectly sweet and crumbly. Try drizzling a little hot sauce over the top for an extra kick!

Red Beans and Rice Soup with Kale

Now, if you’re craving something hearty yet healthy, this Red Beans and Rice Soup with Kale is your go-to. It’s packed with flavor, easy to whip up, and perfect for those chilly evenings when you need a little comfort in a bowl.

Ingredients

• 1 cup of dried red beans, soaked overnight
• A couple of garlic cloves, minced
• 1 medium onion, diced
• A splash of olive oil
• 4 cups of chicken or vegetable broth
• 1 cup of long-grain white rice
• A handful of kale, stems removed and leaves chopped
• 1 tsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Drain the soaked red beans and add them to the pot along with the broth. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for about 1 hour, or until the beans are tender. Tip: Skim off any foam that forms on top for a clearer soup.
3. Stir in the rice, smoked paprika, and a pinch of salt and pepper. Cover and simmer for another 20 minutes, or until the rice is cooked through.
4. Add the chopped kale in the last 5 minutes of cooking, letting it wilt into the soup. Tip: For extra flavor, a dash of hot sauce can be stirred in at this point.
5. Give the soup a final taste and adjust the seasoning if needed. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.

Every spoonful of this soup is a cozy mix of creamy beans, fluffy rice, and just the right amount of kale for a bit of green. Serve it with a side of crusty bread or top it with some grated cheese for an extra indulgent touch.

Red Beans and Rice Casserole with Cheese

You know those days when you crave something hearty, comforting, and a little cheesy? This red beans and rice casserole is your answer. It’s a one-dish wonder that brings together bold flavors and creamy textures, perfect for a cozy night in.

Ingredients

• 2 cups of cooked white rice
• 1 can (15 oz) of red beans, drained and rinsed
• A splash of olive oil
• 1 small onion, diced
• A couple of garlic cloves, minced
• 1 bell pepper, chopped
• 1 cup of shredded cheddar cheese
• 1/2 cup of chicken broth
• 1 tbsp of Cajun seasoning
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a casserole dish.
2. Heat a splash of olive oil in a pan over medium heat. Toss in the onion, garlic, and bell pepper. Cook until they’re soft, about 5 minutes.
3. Tip: Don’t rush the veggies. Letting them cook slowly brings out their sweetness.
4. Stir in the red beans, Cajun seasoning, and a pinch of salt and pepper. Cook for another 2 minutes.
5. Mix in the cooked rice and chicken broth. Let everything simmer for 3 minutes so the flavors meld.
6. Tip: If the mixture looks dry, add a little more broth. You want it moist but not soupy.
7. Transfer the mixture to the casserole dish. Sprinkle the shredded cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and golden.
9. Tip: For an extra crispy top, broil for the last 2 minutes.

Velvety cheese meets spicy, smoky beans and rice in this casserole. Serve it with a side of cornbread or a crisp green salad for a meal that’s sure to satisfy.

Red Beans and Rice with Smoked Turkey Leg

Perfect for those cozy nights in, this Red Beans and Rice with Smoked Turkey Leg is a hearty dish that brings a little Southern comfort right to your table. You’ll love how the smoky turkey leg adds depth to the creamy beans and fluffy rice.

Ingredients

• 1 smoked turkey leg
• 2 cups of dried red beans, soaked overnight
• 1 cup of long-grain white rice
• 1 onion, chopped
• 2 cloves of garlic, minced
• a couple of celery stalks, diced
• 1 green bell pepper, chopped
• a splash of vegetable oil
• 4 cups of chicken broth
• 1 tsp of dried thyme
• 1 tsp of smoked paprika
• a pinch of salt and pepper

Instructions

1. Heat a splash of vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, diced celery, and chopped green bell pepper. Cook until they’re soft, about 5 minutes.
3. Throw in the smoked turkey leg, soaked red beans, dried thyme, smoked paprika, and a pinch of salt and pepper. Stir everything together.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking.
5. While the beans are cooking, rinse the rice under cold water until the water runs clear.
6. In a separate pot, cook the rice according to the package instructions. Tip: For extra flavor, cook the rice in chicken broth instead of water.
7. Once the beans are tender, remove the turkey leg, shred the meat, and return it to the pot. Discard the bone.
8. Let the mixture simmer for another 10 minutes to combine the flavors. Tip: If it’s too thick, add a little more broth or water to reach your desired consistency.
9. Serve the red beans over the cooked rice. Enjoy the smoky, creamy goodness with a side of cornbread for the ultimate comfort meal.

Every bite of this dish is a mix of smoky, savory, and slightly spicy flavors, with the beans and rice creating a comforting texture. Try topping it with a dollop of sour cream or some chopped green onions for an extra kick.

Red Beans and Rice Salad with Avocado Dressing

Ever find yourself craving something hearty yet refreshing? This red beans and rice salad with avocado dressing is your go-to for a satisfying meal that doesn’t weigh you down.

Ingredients

• 2 cups of cooked rice, cooled
• 1 can of red beans, drained and rinsed
• A couple of avocados, ripe but firm
• A splash of lime juice
• 2 tbsp of olive oil
• A pinch of salt and pepper
• A handful of cilantro, chopped
• 1/2 cup of cherry tomatoes, halved
• A dash of cumin

Instructions

1. In a large bowl, mix the cooled rice and red beans together.
2. For the dressing, mash the avocados in a small bowl until smooth. Tip: A fork works best for getting rid of lumps.
3. Stir in the lime juice, olive oil, salt, pepper, and cumin into the mashed avocados. Tip: Taste as you go to adjust the seasoning.
4. Pour the avocado dressing over the rice and beans, tossing gently to coat everything evenly.
5. Add the cherry tomatoes and chopped cilantro, giving the salad a final mix. Tip: For extra flavor, let the salad sit for 10 minutes before serving.

Delightfully creamy with a zesty kick, this salad is perfect on its own or stuffed into a wrap for an easy lunch. The textures play beautifully together, from the soft beans to the crisp tomatoes.

Red Beans and Rice Burgers with Spicy Mayo

Just when you thought red beans and rice couldn’t get any better, here comes a burger version that’s downright addictive. Perfect for those nights when you’re craving something hearty but want to mix it up a bit.

Ingredients

• 2 cups of cooked red beans, mashed
• 1 cup of cooked white rice
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• 2 tbsp of olive oil
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/2 tsp of smoked paprika
• Salt and pepper, a good pinch of each
• For the spicy mayo: 1/2 cup of mayo mixed with a couple of dashes of hot sauce

Instructions

1. In a large bowl, mix the mashed red beans, cooked rice, breadcrumbs, beaten egg, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
2. Shape the mixture into 4 equal-sized patties. Tip: Wet your hands a bit to prevent sticking.
3. Heat the olive oil in a skillet over medium heat. Once hot, add the patties.
4. Cook for about 4 minutes on each side, or until they’re golden brown and crispy. Tip: Don’t flip too early; let them get a good crust.
5. While the burgers cook, mix the mayo and hot sauce in a small bowl for the spicy mayo.
6. Serve the burgers on buns with a generous smear of spicy mayo. Tip: Add some lettuce and tomato for extra crunch and freshness.

These burgers are a fantastic twist on a classic, with a creamy interior and a crispy exterior. Try serving them with sweet potato fries for a complete meal that’s sure to impress.

Red Beans and Rice Pancakes with Maple Syrup

Think you’ve seen all there is to pancakes? Wait till you try these Red Beans and Rice Pancakes with Maple Syrup. They’re a twist on the classic, blending savory and sweet in a way that’ll have you reaching for seconds.

Ingredients

• 1 cup of cooked red beans, mashed
• 1 cup of cooked rice
• 1 cup of all-purpose flour
• 1 tbsp of sugar
• 1 tsp of baking powder
• A pinch of salt
• 1 egg
• 3/4 cup of milk
• A splash of vanilla extract
• Butter for the pan
• Maple syrup for serving

Instructions

1. In a large bowl, mix the mashed red beans and rice until well combined.
2. Add the flour, sugar, baking powder, and salt to the bowl. Stir to mix.
3. In another bowl, whisk the egg, milk, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix.
5. Heat a non-stick pan over medium heat and add a little butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes.
7. Flip the pancakes and cook for another 2 minutes until golden brown.
8. Serve hot with a generous drizzle of maple syrup.

Light and fluffy with a hint of savory from the beans and rice, these pancakes are a game-changer. Try topping them with a dollop of whipped cream for an extra treat.

Conclusion

Luscious and full of flavor, these 17 red beans and rice recipes offer something for every palate, especially if you love a spicy kick. We hope this roundup inspires your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!