Red Beans and Rice


  • 2 T. olive oil
  • 1 yellow onion, finelychopped
  • 1 large celery stalk, chopped
  • 1 small red pepper, cored and chopped
  • 1 cup cooked ham, cubed
  • 3 cloves garlic, minced or pressed
  • 1/2 t. chipotle chili powder
  • 1/2 t. ground cumin
  • 1/2 t. dried thyme
  • 1/4 C. white wine (optional)
  • 3 C. chicken broth
  • 2 (15 oz) cans red kidney beans, drained and rinsed
  • 3 cups water
  • 2 cups long grain white rice
  • Stalk of lemon grass stem
  • Kosher salt
  • 2-3 t. cider vinegar or white vinegar
  • Ground black pepper
  • Fresh Parsley or cilantro, chopped (to garnish)


  1. In large heavy saucepan over medium heat the oil
  2. Add the onion, celery, red pepper and ham and saute until the veggies are tender and the meat is starting to turn golden, about 7 minutes.
  3. Add the garlic, chili powder, cumin and thyme
  4. Cook for an additional 2 minutes
  5. Increase the heat to med-high, then add the wine or 1/4 c. chicken broth and de-glaze the pan
  6. Stir until wine bubbles and mostly evaporates, about 1 minutes
  7. Add the chicken broth and kidney beans
  8. Bring to a simmer
  9. Lower heat & Cover
  10. Simmer 30 minutes
  11. Meanwhile, in a large saucepan over med-high, bring the water to a simmer. Add the rice and lemon grass and a pinch of salt, cover tightly
  12. Reduce heat to maintain a simmer
  13. Cook for 15 minutes or until the water is absorbed and the rice is fluffy
  14. When the beans are done, stir in 2 tsp. vinegar
  15. Taste and season with salt, pepper and additional vinegar if needed
  16. Spoon the rice into serving bowls
  17. top with beans and fresh parsley or cilantro.