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Skillet Red Beans and Rice

This Skillet Red Beans and Rice is a comforting, hearty dish bursting with flavor and easy to prepare!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Southern
Keyword: Comfort Food, Easy, Healthy, One-Pot
Servings: 4 servings

Ingredients

For the Dish:

  • 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 clove garlic 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.

Instructions

Method:

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

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Can opener

Notes

  • This dish can be stored in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, consider freezing in a freezer-safe container for up to 3 months.
  • Thaw overnight in the refrigerator and reheat on the stovetop or microwave until warmed through.