Red Beans with Corn and Rice
Cook time: 
Total time: 
  • 2 cans red beans, I used kidney (you could use pinto, kidney or even black beans)
  • 1 T. cajun or blackened seasoning
  • 1-2 T salsa
  • Bunch green onions
  • Few pinches of salt
  • 1 cup brown rice
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 2 garlic cloves, crushed
  • Kernal from 2 ears of corn (On sale $.20 each last week!)
  • 5 small tomatoes (from the garden)
  • Salt and pepper, to taste
  • tortilla chips & salsa (side)
  1. Put beans (do not drain) into a sauce pan with cajun or blackening seasoning, and salsa. Keep at a low simmer for about 20 minutes until sauce thickens. Don’t overcook, the best part is the juice spooned over the rice! (If you prefer to make your own beans, see this version.)
  2. Cook brown rice according to package instructions. You could even use a red beans and rice type of packet.
  3. In a skillet, add olive oil and lemon juice, then crushed garlic, sliced green part of the green onions, and the kernals from the corn cob. (Cut off from the cob!). Saute over medium high heat for 7-10 minutes, or until corn browns.
  4. Dice tomatoes from the garden.
  5. Serve Red Beans over Brown Rice, Topped with Pan Roasted Corn and Tomatoes…and Chips and Salsa!
Recipe by Faithful Provisions at