Skillet Red Beans and Rice

If you’re looking for a comforting, hearty meal that’s easy to whip up on a busy weeknight, then look no further than this Skillet Red Beans and Rice recipe. This dish is packed with flavor, thanks to the medley of spices and vibrant vegetables, and it’s made with lean ground turkey for a healthier twist. Plus, it only takes one skillet to prepare, allowing for a quick cleanup—what’s not to love?

What Makes This Recipe Special

This Skillet Red Beans and Rice is not just another one-pot dish; it’s a flavorful journey that brings the essence of Southern cooking right to your kitchen. The combination of spices like oregano, sage, and a hint of red pepper flakes creates a delightful balance of flavors. The use of ground turkey provides a lighter protein option without compromising taste, while the red beans add a creamy texture that complements the fluffy brown rice. This recipe is a snapshot of comfort food, combining nutrition and satisfaction in every bite.

Ingredient Notes

• 1 pound lean ground turkey: A healthier protein choice that remains juicy and flavorful.
• 1/2 teaspoon kosher or sea salt: Enhances the overall flavor.
• 1/2 teaspoon ground pepper: Adds a subtle warmth.
• 1/2 teaspoon garlic powder: Brings a savory depth.
• 1/2 teaspoon dried oregano: Infuses an aromatic quality.
• 1/2 teaspoon dried sage: Adds an earthy note.
• 1/4 teaspoon red pepper flakes: For a mild kick of heat.
• 1/2 cup flour: Used for thickening the mixture.
• 1 cup uncooked 10-minute brown rice: Quick-cooking and nutritious.
• 1 tablespoon extra virgin olive oil: For sautéing vegetables.
• 1 garlic clove, crushed: Fresh garlic elevates the flavor profile.
• 1 medium onion, coarsely chopped: Adds sweetness and texture.
• 1 medium red bell pepper, coarsely chopped: Introduces color and crunch.
• 30 ounces canned red beans: The star ingredient, providing creaminess and protein.
• 1 cup vegetable broth: Adds richness and moisture.
• 2 bay leaves: Infuses the dish with a subtle herbal aroma.
• 1/4 teaspoon kosher or sea salt: For seasoning the beans.
• 1/8 teaspoon ground pepper: To taste.

Gear Up: What to Grab

• Large skillet: A sturdy skillet allows for even cooking.
• Wooden spoon: Perfect for stirring and mixing.
• Measuring cups and spoons: For accurate ingredient measurements.
• Cutting board and knife: Essential for chopping vegetables.
• Can opener: Needed for the red beans.

Method: Skillet Red Beans and Rice

Step 1: Prepare the Ingredients

Begin by gathering all your ingredients. Chop the onion and red bell pepper, crush the garlic clove, and measure out the spices and other components. This will streamline your cooking process.

Step 2: Cook the Ground Turkey

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the ground turkey. Season it with the kosher salt, ground pepper, garlic powder, oregano, sage, and red pepper flakes. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and cooked through.

Step 3: Sauté the Vegetables

Add the chopped onion, red bell pepper, and crushed garlic to the skillet with the turkey. Sauté for another 3-4 minutes, until the vegetables are softened and fragrant.

Step 4: Add the Flour

Sprinkle the flour over the turkey and vegetable mixture. Stir well to ensure everything is coated, cooking for an additional minute. This will help thicken the dish.

Step 5: Incorporate Rice and Beans

Pour in the uncooked brown rice, canned red beans (drained and rinsed), and vegetable broth. Stir to combine. Toss in the bay leaves for added flavor.

Step 6: Simmer

Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 10-15 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 7: Final Seasoning

Once the rice is cooked, taste and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.

What to Use Instead

• Ground turkey: Substitute with lean ground chicken or plant-based meat alternatives for a different protein source.
• Brown rice: Quinoa or white rice can be used, but adjust cooking times accordingly.
• Red beans: Any canned beans, such as black beans or kidney beans, can work as a substitute.
• Vegetable broth: Chicken broth can be used if preferred.

Pitfalls & How to Prevent Them

• Undercooked rice: Make sure to follow the cooking time and keep an eye on the liquid levels. If necessary, add a little more broth or water.
• Burnt bottom: Stir the mixture occasionally to prevent sticking and burning.
• Too salty: Adjust the salt gradually, tasting as you go to avoid overpowering the dish.
• Overcooked vegetables: Sauté just until softened to retain some crunch and freshness.

Shelf Life & Storage

This Skillet Red Beans and Rice can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, consider freezing the dish in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.

FAQ

Can I make this dish vegetarian?

Absolutely! Simply replace the ground turkey with a plant-based protein or omit it entirely and add more beans or vegetables for a filling vegetarian option.

Is this recipe spicy?

The recipe includes red pepper flakes for a mild kick, but you can adjust the amount or omit it if you prefer a milder flavor.

Can I use different beans?

Yes! While red beans are traditional, feel free to use black beans, pinto beans, or any other variety you like.

What can I serve with Skillet Red Beans and Rice?

This dish is hearty on its own, but it pairs wonderfully with cornbread, a simple green salad, or even some sliced avocado for an extra creamy texture.

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Let’s Eat

This Skillet Red Beans and Rice is a delightful, comforting dish that’s perfect for any day of the week. With its flavorful profile and nutritious ingredients, it’s sure to become a family favorite. Gather your ingredients and get ready to enjoy a bowl of warmth that not only satisfies but also nourishes. Happy cooking!