Cajun Red Beans and Rice

60 servings

Spice up your rice Cajun style with Spanish onions, celery, jalapeño, green bell peppers and chili powder.


1⁄2 cup oil
1 cup Spanish onions, diced
11⁄2 tbsp. garlic, minced
1⁄4 bunch celery, diced
1 jalapeño, seeded, minced
2 green bell peppers, seeded, minced
11⁄2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. black pepper
1 tbsp. salt
1 qt. brown rice or jasmine rose blend
1⁄2 #10 can diced tomatoes, drained, juice reserved
1⁄2 #10 can red kidney beans, drained and rinsed
Sliced scallion for garnish
Chopped parsley or cilantro for garnish

Note: Diced tomato and jalapeño can be replaced with same amount of salsa.


1. Heat oil in roasting pan. Sauté onions, garlic, celery, jalapeño and green bell pepper until soft.

2. Mix in chili powder, oregano, pepper, salt, rice and tomatoes. Add beans and tomato juice mixed with enough water to yield 2 quarts liquid. Bring to a boil, stirring occasionally.

3. Cover tightly with layer of plastic wrap and then layer of foil. Bake in preheated 350°F oven until rice is tender, 30 to 45 minutes. Garnish as desired with scallion, parsley and cilantro.

Recipe by SchoolFood, New York City

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