My Popeyes Red Beans and Rice recipe captures that creamy texture and smokey, peppery flavor perfectly. Savor this super delicious side dish!
Popeyes™ is known for their delicious, homestyle sides. Sometimes, I look forward to them more than my main meal!
And with my Popeyes red beans and rice recipe, you can save the trip and make it at home.
Popeyes Red Beans and Rice
Savory red beans and deliciously sauteed peppers and onions over a bed of fluffy grains – my mouth is watering just thinking about it!
What are Popeyes sides usually served with? Chicken! Check out this fried chicken recipe that is super crispy and tasty.
Plus, it has a fraction of the calories since it’s made in the air fryer.
Let’s switch over to another fast food favorite for dessert.
My McDonald’s apple pie copycat recipe captures the ooey gooey flaky goodness of the retro apple pie in all of its glory.
Red Beans and Rice Popeyes Tips and Tricks
- Just like the real thing. For a more authentic Popeyes beans and rice recipe, run the finished dish through the blender or use an immersion blender to get that classic puree consistency.
- A little liquid smoke goes a long way! It’s a great way to get a smokey flavor in vegetarian dishes, but don’t overdo it – use ½ teaspoon at first, then add more to taste.
- Time saving tip: If you make rice often, then you may want to invest in a rice cooker. You’ll save space on the stove and get perfect, fluffy grains every time!
Popeyes Rice and Beans Serving Suggestions
The original red beans and rice Popeyes recipe is vegetarian, but either a ham hock or andouille sausage would taste amazing in this dish!
You can add the ham hock with everything else, but simmer the pot for at least 1 hour to really get a nice, deep flavor.
With sausage, it’s best to saute it first. Transfer it to a plate when done, cook the vegetables, then add it back in to simmer with the beans.
Popeyes Rice and Beans FAQs
Well, it’s smokey! It gives a nice charred barbecue taste to your red beans and rice popeyes dish and gives every flavor more depth.
It’s super important to taste test when using it for the first time! Remember: a little goes a long way.
I use jasmine to mimic the original Popeyes rice and beans. It’s sticky and clumps well when served. However, you can certainly use another long grain variety in a pinch.
Once cooled, this Popeyes red beans and rice dish can be stored in the refrigerator for 4 to 5 days or in the freezer for up to 3 months.
With love, from our simple kitchen to yours.
Other Copycat Recipes
Popeyes Red Beans and Rice + Video
- 2 cups jasmine rice
- 1 tablespoon kosher salt
- 4 cups water
- 1-2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 rib of celery, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 4 tablespoons tomato paste
- pinch of red pepper flakes
- 2 teaspoons Tony Chacher’s creole seasoning
- 1/2 teaspoon liquid smoke
- 2 30 ounce cans of red beans, rinsed and drained
- 4 cups chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Chopped Italian parsley for garnish
- Add rice, salt, and water to a medium saucepan and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook about 30 minutes or until all liquid has been absorbed. Remove from heat and fluff with a fork. Set aside.
- In a large Dutch oven over medium heat, add olive oil, onion, celery, and bell peppers. Saute for 5-8 minutes or until vegetables are soft and the onion is translucent.
- Add garlic and saute 1 minute longer.
- Add tomato paste, red pepper, creole seasoning, and liquid smoke and saute 1-2 minutes.
- Add beans, chicken stock, bay leaf, and thyme. Bring mixture to a simmer, reduce heat, and cook, covered, for about 30 minutes total. Remove the lid during the last 5-10 minutes of cooking to reduce overall liquid level. Keep in mind that the beans will thicken as they cool.
- Serve beans with a scoop of rice and a sprinkle of fresh parsley.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2022, updated and republished January 2023
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