Creole Kidney Beans and Rice

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.5
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 818.8 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 8.9 g

View full nutritional breakdown of Creole Kidney Beans and Rice calories by ingredient


Spicy, nutritious beans and rice with a flair from New Orleans Spicy, nutritious beans and rice with a flair from New Orleans
Number of Servings: 4


    * Olive Oil, 1 tbsp
    * Onions, raw, 1 large, chopped
    * Celery, raw, .5 cup, diced
    * Garlic, 3 cloves, minced
    * Thyme, ground, 1 tsp
    * Oregano, ground, .5 tsp
    * Pepper, red or cayenne, .25 tsp
    * Hot Pepper Sauce, .5 tsp
    * Vegetable Broth, 1.5 cup
    * Brown Rice, long grain, .75 cup, uncooked
    * Beans, red kidney, 1 can, drained
    * Bay Leaf, 1 whole
    * Salt, .25 tsp or to taste


Heat oil in a large saucepan. Add onions, celery, and garlic and sautee for two to three minutes. Add the remaining ingredients, bring to a boil, reduce heat, cover, and then simmer until liquid is absorbed, about 20 minutes. Remove bay leaf before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user KFCOOKE.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Very easy and very filling when served with rice. I reduced the sodium by omitting the salt, using no-salt-added beans, and substituting water for the broth. The vegetables and spices in the recipe made a very satisfying broth by themselves. - 8/23/10

  • no profile photo

    Good, but the broth was not enough to boil the rice. I even threw some water in there and boiled it a little longer, and I still didn't boil all the rice. If I try this again, I'll boil the rice first, strain it, and then add it in. - 1/8/12