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Quick Skillet Red Beans and Rice

Quick Skillet Red Beans and Rice

Southern Living DECEMBER 2009

  • Yield: Makes 8 cups (serving size: 1 cup with 1 cup rice)
  • Prep time:26 Minutes
  • Total:46 Minutes


  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Creole seasoning
  • 2 (16-oz.) cans light kidney beans, drained and rinsed
  • 2 cups chicken broth
  • Hot cooked long-grain rice
  • Hot sauce (optional)
  • Garnish: finely chopped green onions, finely chopped red onion


1. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; sauté 1 minute. Stir in seasoning, beans, and chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 424
  • Fat: 3.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.2g
  • Carbohydrate: 79.5g
  • Fiber: 7.6g
  • Cholesterol: 25mg
  • Iron: 4.3mg
  • Sodium: 804mg
  • Calcium: 76mg

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Quick Skillet Red Beans and Rice recipe