Carrie’s Experimental Kitchen

Cajun Black Beans and Rice

Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick.

Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. 

It’s Mardi Gras or Fat Tuesday as it’s commonly known! Time to party it up Carnivale-Style before abstaining from certain fatty foods, drink and habits during the six weeks of Lent.

I’m a novice when it comes to creole and cajun style cooking as I didn’t grow up in the south and my family didn’t cook with many of the flavors associated with that style of cooking either.

Cajun Black Beans & Rice

So I wanted to ease into the process this year by making a simple Cajun Black Beans and Rice dish to celebrate.Many times before I try a new recipe I’ll search for it online. I find three to five different recipes just to get the gist of what goes in it so that I can pull out the parts I think me and my family will like and try to replicate the flavors.

[clickToTweet tweet=”Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. #rice #beans #cajun #mardigras ” quote=”Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick.  “]

Now as most of you know, most cajun rice recipes call for peppers, but you will not see any in here because we don’t like peppers. Any of them! Raw. Cooked. Hot. Sweet. Nothing.

You may or may not have noticed that the only thing I make with peppers is Sausage and Peppers and even when I eat that, I don’t eat the pepper or onion part. I just like it for the flavor. See, everyone has their little quirks!

Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. 
I also don’t like a lot of “heat” in my food, so when I took a taste of this rice with the 2 tablespoons of Louisiana Hot Sauce, my mouth was on fire!
This Cajun Black Beans and Rice recipe was REALLY GOOD, don’t get me wrong, but just a little too hot for my liking. If you don’t like your food spicy, I suggest starting off with 2 teaspoons of hot sauce, then add more if you like your food with a kick! ~Enjoy!

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5 from 1 vote
Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. 
Cajun Black Beans and Rice
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. 

Course: Sides
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 c . Uncooked Minute White Rice
  • 1-15 oz . Can Black Beans, rinsed
  • 1 tbsp . Extra Virgin Olive Oil
  • 1 Scallion, chopped
  • 1 Plum Tomato, small dice
  • 1 Clove Garlic, minced
  • 1/2 tsp . Dried Oregano
  • 1/4 tsp . Dried Thyme
  • 2 tbsp . Hot Sauce (more or less depending on your preference)
Instructions
  1. Cook rice according to package directions.
  2. Heat the oil to a large, nonstick saute pan, then add the scallions, tomatoes, garlic, oregano, thyme, salt and hot sauce.
  3. Saute until the tomatoes start to soften, then add in the rice and beans.
  4. Mix well and adjust your seasonings as needed.
Recipe Notes

Calories 114, Carbs 19.4g, Fat 2.1g, Protein 3.8g, Fiber 2.5g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Nutrition Facts
Cajun Black Beans and Rice
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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Cajun Black Beans and Rice is a tasty side dish made with beans, vegetables, rice and hot sauce to give it a little kick. 

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9 Comments

  1. Beverley
    February 12, 2013 at 10:32 pm - Reply

    I’m not a fan of hot food either but I love the sound of this recipe and I can make half hot for my husband and not so hot for me. Great picture and happy sweet 16 to your daughter. I can see you making this in your lovely kitchen xoxo

    • Carrie's Experimental Kitchen
      February 13, 2013 at 12:20 pm - Reply

      That’s why I like it, you can make it as mild or as hot as you like it. xo

  2. Enrique Mendoza
    February 12, 2013 at 11:04 pm - Reply

    WISH THE PIC WAS BIGGER

  3. kirsten
    February 13, 2013 at 11:11 am - Reply

    I love the behind the scenes–how quick and clever of you! It seems a well-stocked prop closet is almost as important as a well-stocked pantry!

    I got to eat my rice and beans as the gal whose turn it was to bring food to work made a big ol pot of red beans and rice. Delicious!

    My spouse is the hot sauce eater in the family, a taste he acquired in Iraq, so we keep a bottle of Tabasco on the table.

    Tanks, Carrie!

    • Carrie's Experimental Kitchen
      February 13, 2013 at 12:22 pm - Reply

      Thanks Kirsten…always have a well stocked pantry! lol I only had the hot sauce to begin with for those Buffalo Wings I made or else I probably wouldn’t have even had any in the refrigerator! 🙂

  4. MMM
    April 30, 2016 at 2:13 pm - Reply

    Sounds delish! Is it 2 cups of uncooked rice or do you use 2 cups of cooked rice?

  5. Ella
    March 5, 2019 at 2:10 pm - Reply

    This is my kind of dish! And so bright and beautiful.

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