Creole Vegetarian Dirty Rice and Beans
Home to delicious food, exciting celebrations, and jazz music that will make even the self-proclaimed non-dancers do a little shimmy, Louisiana is a hub for vibrant culture. And while said culture has grown exponentially since Louisiana’s founding, we can credit much of what we see today to one of the “first families” of the state: the Creoles.
Serves: 4-6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
1½ cups long-grain white rice
3 cups water or vegetable broth
1 teaspoon kosher salt, divided
2 tablespoons RawSpiceBar Creole Blend, divided
1 tablespoon olive oil
½ large yellow onion, diced (about ¾ cup)
1 green bell pepper, seeded and diced
2 celery stalks, diced
2 garlic cloves, minced
2 15-ounce cans red kidney beans, drained and rinsed
2 scallions, minced for garnish
- Rinse the rice in a fine-mesh strainer until the water runs clear.
- In a medium saucepan, combine the rice, broth or water, ½ teaspoon salt, and 1 tablespoon RawSpiceBar Creole Blend. Bring to a simmer, reduce the heat to low, cover the pot, and cook according to package directions.
- Meanwhile, heat the oil in a large pot over medium heat. Add the onion, bell pepper, and celery, and cook until softened, 7-8 minutes. Add the garlic, ½ teaspoon salt, and remaining 1 tablespoon Creole Blend. Cook for 1 minute, until fragrant.
- Add the beans to the pot, along with the cooked rice. Stir to combine, taste, and adjust the seasoning with salt and pepper, if necessary. Garnish with scallions to serve.
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