Every Helping
Sign in

Lunch recipe · from the recipe book

Cajun Red Bean Tomato Rice Skillet

Smoky, peppery tomato rice studded with tender kidney beans, sweet peppers and celery, with a gentle kick of heat and fresh scallions on top.

Cajun Red Bean Tomato Rice Skillet

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gGreen bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1½ tsp1.5 gDried thyme
  • 1 tsp1 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp1.5 gBlack pepper
  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 14 oz400 gDiced tomatoes, canned
  • 1¾ cups400 gVegetable broth
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • ¼ tsp2 gSalt
  • 2⅛ tsp10 gHot sauce
  • 3 medium45 gGreen onionsthinly sliced

Steps

  1. Before you start cooking, dice the yellow onion, celery and green bell pepper, mince the garlic, rinse the rice until the water runs mostly clear, and thinly slice the green onions (scallions).
  2. Heat the olive oil in a large, deep skillet with a lid over medium heat. Add the diced yellow onion, celery and green bell pepper and cook, stirring, until soft and lightly golden, about 7 minutes.
  3. Stir in the garlic, tomato paste, smoked paprika, thyme, oregano, red pepper flakes and black pepper and cook for 1 to 2 minutes, until the paste darkens to brick red.
  4. Add the rice and stir for 2 minutes so every grain is coated and lightly toasted.
  5. Pour in the canned diced tomatoes with their juice and the vegetable broth, then stir in the kidney beans and salt. Bring to a boil, scraping up any browned bits.
  6. Cover, turn the heat to low and simmer without stirring for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
  7. Take the skillet off the heat and let it rest, covered, for 10 minutes.
  8. Fluff the rice with a fork, drizzle with the hot sauce and scatter the sliced green onions over the top before serving.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book