Louisiana Style Red Beans and Rice Recipe by Hello Fresh
This Red Beans and Rice Recipe made Louisiana-Style from Hello Fresh is out of this world. When I took over running Southern Plate I found it harder finding time to get out shopping and make healthy meals. So while I continue to develop new recipes and update past recipes I thought I would give Hello Fresh a try to streamline some of my shopping and healthy meal making.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Main Course
Cuisine: American
Keyword: redbeans, rice
Servings: 6people
Calories: 582kcal
Ingredients
1Green Bell Pepper
2 Scallions
1Clove of garlic
4ozKale
1cupWater
1.5ozTomato paste
1tspPaprika
1tspCelery salt
1tbspBlackening spice
13ozKidney beans
2tbspVeggie stock
2tbspButter
1/2 cupRiceBrown, Basmati, Jasmine or Cauliflower
1tspHot sauce
4tbspSour Creamor Greek Yogurt
Instructions
Wash and dry all produce before you halve, core and finely dice bell pepper. Trim and thinly slice scallions separating the white from the green. Peel and mince garlic. Drain and rinse beans. Remove stems from the kale.
Cook Rice: In a small pot combine rice of your choice and 3/4 oof water, and a pinch of salt. Bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep off heat with cover on until ready to serve.
While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened for approximately 4-5 minutes.Stir in scallion whites and half the garlic. Cook until you smell the garlic, approximately 30 seconds. Stir in tomato paste, paprika, celery salt, and Blackening spice. Cook until thoroughly coated.
Add beans to the pot with bell pepper mix. Combine by stirring. Add 1.5 tbsp stock concentrate, add 1/2 cup water. Bring to simmer then reduce heat to medium low. Cook stirring until thickened approximately 8-10 minutes. Stir in 1 tbsp of butter and salt and pepper to taste.
In a large pan heat a drizzle of oil over medium high heat. Add the rest of the garlic and cook for about 20-30 sec. Stir in kale, and 1/4 water plus the rest of the veggie stock concentrate. Cook stirring until liquid is gone and kale is wilted approximately 5-7 minutes. Stir in 1 tbsp butter and salt and pepper to taste.
Fluff up the rice with a fork and then divide rice, beans, and kale in a bowl. Place a dollop of sour cream (or Greek yogurt) in the middle. Drizzle hot sauce over the meal to taste. Sprinkle the green scallions around the top. And enjoy!