Louisiana Style Rice and Beans

A creamy mixture where rice grains remain distinct while bound by the bean liquor. The aroma of smoke and green pepper dominates the dish.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 701
• Protein: 29 g
• Carbs: 100 g
• Fat: 18 g

Ingredients

• 300 g White rice ( rinsed )
• 400 g Red bean ( cooked and drained )
• 150 g Smoked lardons
• 1 piece Yellow onion ( finely diced )
• 1 piece Green bell pepper ( small dice )
• 1 piece Apium graveolens ( finely sliced )
• 2 piece Garlic ( minced )
• 600 ml Mineral water
• 1 tsp Smoked paprika
• 1 pinch Thyme
• 1 piece Bay leaf
• 2 tbsp Sunflower oil
• 1 tbsp Cajun spice mix

Instructions

1. Aromatic base

   Heat the oil in a pot. Sauté the onion, bell pepper, and celery. The vegetables should soften without browning.

2. Browning the smoked meat

   Add the bacon bits and garlic. Let the fat melt and the bacon brown slightly to release their juices at the bottom of the pot.

3. Toasting the rice

   Pour in the rice. Stir vigorously until the grains become translucent on the edges, indicating they are well coated in fat.

4. Liquid and seasoning

   Add the beans, Cajun spice mix, paprika, thyme, and bay leaf. Pour in the water. Scrape the bottom with a spatula to release the cooking juices.

5. Simmering

   Cover and lower the heat. Cook until the rice has absorbed all the liquid. The rice should be tender but still have a slight bite.

Chef's tips

• Don't over-rinse the rice if you want a slightly creamy result; the starch helps the texture.
• If the rice sticks to the bottom, don't force it; turn off the heat and let it sit covered: the steam will release it naturally.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheats perfectly with a splash of water.