Mardi Gras Rice Beans

The first time I made this for my sister's Mardi Gras party, she took one bite and demanded I write down the recipe immediately. We were pressed for time, running late for the parade, but the smell of that holy trinity sizzling in olive oil made everyone pause in the kitchen doorway.

My neighbor from Baton Rouge told me her grandmother always made red beans and rice on Mondays, laundry day, because it could simmer unattended while she worked. This version captures that same lazy afternoon spirit but comes together faster for our modern, impatient schedules.

Ingredients

• 1 tablespoon olive oil: The foundation that carries all those spices through the vegetables
• 1 medium yellow onion, finely chopped: Part of the holy trinity that gives Creole cooking its soul
• 1 green bell pepper, diced: Brings a fresh brightness that balances the rich beans
• 1 red bell pepper, diced: Adds sweetness and those gorgeous Mardi Gras colors
• 2 celery stalks, diced: The third member of the trinity, providing aromatic depth
• 3 cloves garlic, minced: More is better here, it mellows beautifully as it cooks
• 1 teaspoon smoked paprika: The secret ingredient that makes people ask whats in this
• 1 teaspoon dried thyme: Earthy and essential to authentic Creole flavor
• 1 teaspoon dried oregano: Balances the heat with herbal warmth
• 1/2 teaspoon cayenne pepper: Adjust this based on how much festivity you can handle
• 1 teaspoon salt: Enhances all the layers of flavor
• 1/2 teaspoon black pepper: Freshly ground makes all the difference
• 1 cup long grain white rice, rinsed: Rinsing removes excess starch for fluffier results
• 2 cups vegetable broth: Use a good quality one, it provides half the flavor
• 2 (15 ounce) cans red kidney beans, drained and rinsed: The creamy heart of the dish
• 1 (14.5 ounce) can diced tomatoes with juice: Adds acidity and another layer of color
• 2 green onions, sliced: Fresh bite for the finish
• 2 tablespoons fresh parsley, chopped: Brings life and brightness to each bowl
• Hot sauce, to taste: For those who want to turn up the celebration

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat until it shimmers, then add the onion, both bell peppers, and celery. Let them soften and become fragrant for 5 to 7 minutes, stirring occasionally.

Awaken the garlic:

Add the minced garlic and stir constantly for just 1 minute until it becomes aromatic but not brown.

Bloom those spices:

Stir in the smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until the spices release their oils and fill your kitchen with incredible fragrance.

Coat the rice:

Add the rinsed rice and stir continuously for about 2 minutes until each grain is lightly coated with the spiced vegetable mixture.

Bring it all together:

Pour in the vegetable broth, the entire can of diced tomatoes with their juice, and the kidney beans. Give everything a thorough stir to combine.

Let it simmer into magic:

Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20 to 25 minutes, or until the rice is tender and has absorbed most of the liquid.

The patience payoff:

Remove from heat and let it stand, still covered, for 5 minutes. This resting time helps the rice finish cooking evenly and become perfectly fluffy.

Finish with celebration:

Fluff gently with a fork and serve hot, topped with sliced green onions, fresh parsley, and hot sauce passed around the table.

Save

Last Fat Tuesday, my roommate texted me from work saying she could smell this cooking from down the street. That evening we ended up feeding half the apartment building, everyone drawn in by those spices and the promise of comfort.

Making It Your Own

Sometimes I throw in vegetarian sausage when I want something more substantial, slicing it into coins and letting it brown with the vegetables. Other times, a splash of liquid smoke creates an almost meaty depth without any meat at all.

The Art of Leftovers

This dish actually tastes better the next day as all those spices have time to really meld together. I always make extra for lunch, serving it cold straight from the container while standing at the kitchen counter.

Perfect Pairings

Cornbread is the classic accompaniment, its sweetness balancing the spices, but a simple green salad with a sharp vinaigrette cuts through the richness beautifully too.

• Warm cornbread with honey butter
• A cold beer or sweet tea
• Lemon wedges for squeezing over the top

Save

This recipe has become my go to for feeding a crowd, bringing people together around something simple but celebratory, just like Mardi Gras itself.

Recipe FAQs

→ What spices give this dish its signature flavor?

Smoked paprika, dried thyme, dried oregano, and cayenne pepper combine to create a smoky, herbaceous, and slightly spicy profile that defines the dish's vibrant taste.

→ Can I make this dish vegan?

Yes, simply use plant-based vegetable broth and ensure all canned items have no animal products for a fully vegan version.

→ How do I know when the rice is perfectly cooked?

After simmering covered for 20-25 minutes, the rice should be tender and have absorbed all the liquid. Let it stand covered for 5 minutes before fluffing to finish cooking.

→ What are good side dishes to serve with this meal?

Cornbread or a crisp green salad complement the rich, spicy flavors and add balance to the plate.

→ Can I adjust the heat level of this dish?

Absolutely. Adjust the amount of cayenne pepper to suit your heat preference, or omit it for a milder flavor.