When I first started living on my own, I’ll be honest, rice was not my starch of choice. I usually bought bread, boiled pasta, or roasted some potatoes to round out a meal because, during my childhood, I burned rice more times than I’m comfortable admitting. But beans were always on the menu; whether in stews, salads, or on tacos, they’re a cheap and cheerful way to add protein and substance to any meal. I have since overcome my phobia of cooking rice, and this recipe is the perfect one for a quick weeknight meal.
Red beans and rice is traditionally made in Louisiana on a Monday with the leftover bones and vegetables from Sunday’s dinner. But if re-purposing bones isn’t quite your style, you’re in luck! This version doesn’t require a whole meal of prep-work, and it still manages to bring all the flavor of traditional creole comfort food. In fact, you may end up hoping for leftovers from this meal!