Red Beans and Rice with Veggies and Beef

Savor the comforting flavors of the South with this hearty Red Beans and Rice with Veggies and Beef recipe—a one-pot wonder that's perfect for weeknight dinners or casual entertaining. Tender beef stew meat is seared to perfection, then simmered with a medley of colorful vegetables, red kidney beans, aromatic spices like smoked paprika and thyme, and fluffy long-grain rice. Cooked together in a savory broth, this dish is infused with rich, smoky flavor and finished with fresh parsley, green onions, and an optional kick of hot sauce for a crave-worthy bite. With just an hour of cooking time and six generous servings, this crowd-pleasing recipe is as satisfying as it is simple. Perfect for anyone searching for a hearty dinner idea, one-pot meals, or Southern-inspired cuisine, this dish delivers comfort in every spoonful.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Beef stew meat (bite-sized cubes)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 Yellow onion (diced)
• 1 Green bell pepper (chopped)
• 2 stalks Celery (chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper (optional)
• 2 15-ounce cans Canned red kidney beans (drained and rinsed)
• 4 cups Chicken or beef broth
• 1.5 cups Long-grain white rice
• 1 Bay leaf
• 2 stalks Green onions (sliced, for garnish)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 1 Hot sauce (optional, for serving)

Directions

Step 1

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the beef cubes with salt and black pepper, then sear them in the hot oil until browned on all sides, about 6-8 minutes. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion, chopped bell pepper, and celery. Sauté for 5-6 minutes until softened.

Step 4

Add the minced garlic, smoked paprika, ground cumin, dried thyme, and cayenne pepper (if using). Stir and cook for 1-2 minutes until fragrant.

Step 5

Return the beef to the pot, then stir in the canned red kidney beans and broth. Bring to a gentle simmer.

Step 6

Add the rice and the bay leaf, stirring well. Cover the pot and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Step 7

Once cooked, remove from heat and let the dish rest, covered, for 5 minutes.

Step 8

Fluff the rice with a fork and remove the bay leaf. Taste and adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve warm, garnished with sliced green onions, chopped parsley, and a dash of hot sauce if desired.

Nutrition Facts

Serving size	(2931.9g)

Amount per serving	% Daily Value*
Calories	2674.3

Total Fat 126.2g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 340.2mg	0%
Sodium 7849.5mg	0%
Total Carbohydrate 245.4g	0%
Dietary Fiber 47.8g	0%
Total Sugars 15.2g
Protein 150.8g	0%

Vitamin D 0IU	0%
Calcium 512.1mg	0%
Iron 33.4mg	0%
Potassium 4853.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 22.2%

Carbs: 36.1%