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Red Beans and Rice, beans, rice, Cajun, Louisiana red beans and rice, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner, lunch, veggies

Red Beans and Rice

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 55 Mintes
  • Total Time: 65 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Vegan


Spicy Cajun flavors magically turn beans and rice into a BOMB bowl of *where have you been all my life* deliciousness!  This Red Beans and Rice dish is packed with yummy, wholesome veggies.  This nod to the traditional Louisiana recipe is a deliciously healthy version and simmered to perfection. You’ll be singing WINNER WINNER PLANT BASED DINNER when making this new family favorite dish. Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.


  • 1 large yellow onion, fine dice
  • 3 celery ribs, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 Tablespoon minced garlic
  • 2 cups vegetable broth *
  • 1 – [ 8 oz. can ] tomato sauce
  • ¼ cup water (to rinse out tomato sauce can)
  • 1 cup dry rice (rice of choice) *
  • 2 – [ 15 oz. cans ] red beans, drained and rinsed (we used kidney beans)


  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 ¼ teaspoon sweet paprika
  • ¼ teaspoon cumin
  • 2 teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • 1/8 teaspoon red pepper flake (+/- to taste for level of heat)
  • 1/8 teaspoon cayenne pepper (+/- to taste for level of heat)


  1. Place all the Seasonings into a small bowl, mix well.  Set aside.
  2. Over medium heat, add the onions, celery, and bell peppers into an enamel/ceramic lined Dutch oven/skillet.  Sauté for 5-7 minutes to soften the veggies.  Then add the minced garlic and sauté for an additional minute.
  3. Add Seasonings and dry sauté for a few seconds to warm the spices and allow them to become fragrant.  Then add the dry rice and dry sauté for about one minute.
  4. Add the vegetable broth, tomato sauce (and ¼ cup water used to rinse out the tomato sauce can), and red beans. Stir once really well to combine.  Do not stir again. Bring up to a boil, then immediately lower to a simmer.  Cover and cook undisturbed for 25-45 minutes.  The cooking time is largely dependent on the rice selected. Brown rice takes longer than most other rice.
  5. Serve and enjoy!  (Optional Toppings could include sliced grape tomatoes and chopped parsley.)


*Vegetable Stock:   We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Rice: The cooking time is largely dependent on the rice and brand selected.  Some rice, as well as some brands, take longer to cook than others.  Read rice package directions for estimated cooking times. Resist the urge to stir the rice.  Stirring rice creates starch which creates more of a risotto, which we don’t want.  If you need to test the tenderness of the rice, pull up a few rice kernels off the top of the dish and test for tenderness. Continue to cook the rice until tender.  If you find that the pot is dry, add a tablespoon or two of water at a time, and cook until the rice is tender.

*Storage: Refrigerate for up to 7 days.