Food Recipes Kidney Beans and Rice 3.6 (125) 1 Review By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on November 4, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 25 mins Yield: 4 serves Con Poulos Ingredients 1 cup long-grain white rice 2 tablespoons olive oil 4 cloves garlic, chopped 1 15.5-ounce can kidney beans, rinsed, or a heaping 1/2 cup dried kidney beans, soaked and cooked ½ teaspoon Cajun seasoning or blackening spice mix kosher salt and black pepper 4 scallions, sliced Directions Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the beans, Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until heated through, 2 to 3 minutes. Fold the rice and scallions into the bean mixture. Rate it Print