How to dress up red beans and rice from a box

[bcla]

I’m not going to make this from scratch any time soon, although Tony Chachere’s has a recipe for it that I might try out later. It does seem a bit off in the directions, since it lists 4 cups of green onions. I’m pretty sure it’s supposed to be 4 stalks of green onions. It also has directions on adding chopped garlic but has none listed in the ingredient list. That, and serving this on steamed rice instead of boiled or parboiled rice.

https://www.tonychachere.com/recipe/red-beans-and-rice/

But in the meantime I have Zatarain’s red beans and rice mix. I’ve had it before and I like the convenience of having that smoky flavor. The recipe does call for 1/2 lb protein per box, but I was thinking that I’ve had Popeye’s red beans and rice which doesn’t have any meat. The box was actually pretty close other than recommending meat. I guess I could do hot dogs or a rotisserie chicken. The label also suggests a veggie up suggestion with celery, onions, and bell peppers. Maybe green onions too, but just tossed on top raw rather than cooked?

What else might work? I’ve got celery and red bell peppers and I need to get onions anyways.

 

[leebee]

I'm thinking of sautéing some celery, green pepper, and onion, sautéing some sausage chunks (or diced ham), and then following the box directions for the red beans and rice and doing it all in one pot. You could pick the rotisserie chicken, warm it up, and add it before serving. However, DD is talking about making gumbo from scratch, and authentic king cake, so we'll see.
ETA: My sister lives in NOLA and she says if you don't have all day to simmer red beans and rice, this is an OK substitute recipe. You won't get the creaminess of the long-cooked beans, but really... who has the time? She also said they add some Emeril's or Tony Chacherie's shake-on spice mix to kick it up- or else Tabasco or Crystal. Depends on whether you want spice blend or flavor, and how spicy you like your food!

 

[Babs Johnson]

We used diced red peppers, onions, and some kind of meat (Chicken, ham, kielbasa, shrimp) to jazz up boxed Zatarain’s rice.

For green onions (scallions) I’d toss them on top raw.

 

[Pea-n-Me]

Kielbasa might work well with all of that.

 

[barkley]

andouille is available at most stores.

 

[Southernmiss]

Ham and andouille sausage.

Here's my go to easy recipe for delicious red beans in a slow cooker.

Use the meats and vegetables mentioned in this recipe.

https://www.food.com/recipe/crescent-city-red-beans-rice-crock-pot-373619

 

[bcla]

Not with the boxed red beans and rice, but any opinions on using liquid smoke? I've seen that in some recopies as a shortcut to get that smoky flavor.

 

[Her Dotness]

I must not be any sort of beans 'n' rice gourmet. I just load them up with Pace Picante Sauce, not a thing else, and dig in.

 

[Southernmiss]

Not with the boxed red beans and rice, but any opinions on using liquid smoke? I've seen that in some recopies as a shortcut to get that smoky flavor.

The recipe I posted has liquid smoke optional.

I've made that recipe with the liquid smoke and without. Turns out great either way.

 

[DLgal]

Not with the boxed red beans and rice, but any opinions on using liquid smoke? I've seen that in some recopies as a shortcut to get that smoky flavor.

I add a few drops of mesquite smoke flavoring to any fresh salsa I buy. Gives it that "fire roasted" flavor.

On the boxed red beans and rice, dice up about 1/2 cup each of onion, celery, and GREEN bell pepper (called the Trinity in Cajun cooking). Cook for about 5 minutes with a couple cloves chopped garlic over medium heat. Use chicken broth instead of water.

If you want to add meat, I like Aidelis brand Cajun Andouille sausage. It's the best. Dice it up and fry it BEFORE you cook the "trinity." Remove it and use the fat to cook the veggies. Follow the directions on the box and add the cut up sausage 5 minutes before its done.

On the homemade recipe, 4 cups of green onions is probably right. Most recipes for beans make a HUGE pot and green onions really shrink down in volume when cooked. They are like spinach that way. And yes, you would serve stewed beans over steamed rice. You want it dry and fluffy so it can stand up to the beans and sauce. Don't use parboiled or boiled rice or else you will end up with runny, soupy rice and beans.

Actually, if you have Trader Joe's, use the Organic Jasmine Rice that is in the freezer section near the Asian foods. That's my go to white rice for everything. It microwaves in 3 minutes.

 

[LuvOrlando]

Love red beans and rice, we like it with chicken. Thighs hold up best but any is fine including a roast one from the store.

I'd fix it up with some fresh red peppers bake at a high heat until they get a nice dark color for the strongest smokey flavor you would like. Pull out the stem and inside with seeds so they will be easier to manage. Cupcake tins hold them nicely for this. Once they cool you can peel off the skins in water then cut up the peppers and mix into the box rice mix. Easier but less smokey might come from sauteing fresh or frozen onions and peppers in a hot pan until they get very dark then mixing that in, onion alone might do the trick if that's all you have on hand. Not a big fan of the smoke flavor in a bottle, it can overpower food quickly, but everyone's taste is different. Trader Joes has nice Fire Roasted diced tomatoes which would be nice to add the smoke to anything, not sure if you have that store around but they are very smokey.

Home made actually isn't very tough, I was told to boil the rice with the Goya Sofrito tomato blend frozen or in a can. There is an easy recipe for Cuban Rice on Goya. Black beans & rice is also amazing but easier to make since the black beans can be heated and eaten on top of any rice you have and any chicken or whatever protein you like. Minute rice now has a jalapeno version that might be nice with the sofrito coated baked protein, the Sofrito is excellent on a pork roast so lots of uses if you enjoy that Tex Mex flavor.

 

[Cannot_Wait_4Disney]

CW4D presents EZ answers to EZ questions.

How to dress up red beans and rice?

With tiny clothes.

 

[QueenIsabella]

You could add a touch of liquid smoke. How you flavor them can vary--if you're going for a Cajun taste, go with Andouille sausage. You could really do any type--Italian, kielbasa, bratwurst, etc. Chicken would work, too, but please--not hotdogs! You could lean towards Mexican type flavors (chili powder, cilantro), or an Indian curry, or Italian--even mix it up on different days. It makes for an inexpensive, flavorful side dish. Or main dish, with the protein added.

 

[QueenIsabella]

CW4D presents EZ answers to EZ questions.

How to dress up red beans and rice?

With tiny clothes.

ba-DUM-chick!

 

[bcla]

So I got some cheap smoked sausage and tossed in celery, red bells, and red onions. Also half of a small shallot for good measure along with garlic and some chili powder that I had. I think it turned out OK.

 

[disneychrista]

I’m planning on making Zatarian Jambalaya on Tuesday. Adding extra bell pepper and onion and sausage.

 

[DL1WDW2]

Just had this last night with Anduoille Cajun flavored sausage and I like to add a can of low sodium white chicken from Whatever is on sale .
Next time make a sheet pan trick of roasting vegetables in oven .
I use the bag of carrots and red green peppers broccoli cauliflower . Instead of olive oil I use melted butter drizzled over everything .
Lots of suggestions online .
In a few days I am going to try the Andouille Italian sausage grilled on new George Foreman grill that is entirely immersive in sink or dishwasher ! The electric component can be disengaged before washing !
And my sheet pan will be lots of peppers with chunks of potatoes instead of rice Side dish.

 

[Skywalker3]

I'm getting inspired by all of these suggestions. We love red beans and rice, but ours is pretty plain. Just beans and some onions, garlic powder, salt in the crockpots, and rice in the rice cooker. Plus we'll always add sausage. DH likes andouille. For whatever crazy reason, I don't usually prefer andouille. But we add that later to the crockpot. I hate boxed,quick,minute rice, I do like mine sticky somewhat. We do the trinity plus garlic for everything else we make like gumbo and jambalaya, but never considered it for the red beans. May try all that next time. Now craving some.
Glad yours turned out good!!

 

[bcla]

I'm planning on making the red beans recipe from Tony Chachere's. But again, my issues are that it's calling for 4 cups of chopped green onions (which I'm only going to add as a garnish) and it mentions garlic, but not in the ingredients list. I'll also add red and green bell peppers and celery.

Wasn't sure what beans to get. I got "small red beans" from WM as well as light red kidney beans. I see so many different recommendations. I was thinking maybe dark red kidney beans, but I could only find those canned. I soaked the small red beans overnight and now they're pale pink, kind of like how I see pinto beans lose their spots once soaked. I suppose color isn't really that important.

 

[MrsCobraBubbles]

It's good with kielbasa or leftover taco meat, that's how we eat it at our house but I cook it separate from the meat because we are partly vegetarian and not always in the mood for meat so I try to prepare meat separate from the main dish.

green peppers and onions and garlic all go really well with it, sometimes I'll throw corn in there too and it's yummy, or serve it with corn on the cob