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–+ servings
A pot of stovetop red beans and rice with a spoon on top of it.

Stove Top Red Beans and Rice Recipe

Sarita Harbour
This stovetop red beans and rice recipe makes a huge pot of 18 servings and is a frugal, hearty, meatless, nutritious, and delicious meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Food
Cuisine Mexican American
Servings 18 Servings

Equipment

Ingredients
  

  • 1.5 onions red or yellow, diced
  • 2 cloves of garlic crushed
  • 4 large peppers any combination of red, yellow, orange, and green, diced
  • 1.5 cups of chicken broth or beef broth
  • 2 28 oz cans of diced tomatoes plain or stewed
  • 2.5 cups of fresh or frozen corn
  • 3 cans of red beans with liquid
  • 3 teaspoon chili powder
  • ¾ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup brown rice

Instructions
 

  • Saute onion and garlic in olive oil in a large stockpot on medium-low heat.
  • Add diced peppers and stir for three to four minutes.
  • Increase heat to medium-high.
  • Add all remaining ingredients EXCEPT brown rice.
  • Stir uncovered until bean mixture comes to a gentle boil.
  • Turn heat down to low and simmer, covered, for at least two hours.
  • Alternatively, simmer in a slow cooker on low or on a wood stove for four hours.
  • Serve over brown rice.
  • Enjoy!
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