Name: Red beans and rice mix
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup long-grain white rice; ½ cup dried small red beans (not kidney beans); 2 tbsp dried bell peppers; 1 tbsp dried onion flakes; 1 tsp garlic granules; 1 tsp smoked paprika; 1 tsp thyme; 1 tsp oregano; ½ tsp cayenne pepper (optional); 1 tbsp chicken bouillon powder (or veggie bouillon for a meatless version)

Directions

Mix the ingredients together in a jar.

Notes

To cook: combine the jar contents in a saucepan with 3½ cups water and 1 tbsp oil or butter. Bring to a boil, reduce heat, cover, simmer 40–45 minutes until rice and beans are tender. For creamier texture add a splash of water near the end and mash some beans. Optionally add ½ lb smoked sausage or ham while cooking.

Instant Pot: pressure-cook the beans on high 35–40 minutes (25–30 if soaked) with a 15–20 minute natural release.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from the whole mix with 1 tbsp oil or butter; long-grain white rice counted as dry long-grain white rice, ½ cup dried small red beans counted as dry kidney beans, dried bell peppers counted as green bell pepper, dried onion flakes counted as dehydrated onion, garlic granules counted as garlic powder, thyme counted as dried thyme, oregano counted as dried oregano, chicken bouillon powder (the first choice counted), oil or butter (the first choice counted). Brands and portions vary, so use it only as an approximation.

Red Beans and Rice Mix