![[s20220311_211623.png]] # Ingredients 6 servings - 14 ounces/400g ground chicken/turkey/beef - 2 celery ribs - 1 medium onion, chopped - 1 medium green pepper, chopped - 32 ounces (900ml) reduced-sodium chicken broth (for cooking rice) - 1 can (16 ounces/450g) red kidney beans, rinsed and drain - 1 to 1.25 cups uncooked rice - 1/3 cup (80ml) tomato paste - 1 bay leaf - 1 to 1.5 teaspoons Cajun seasoning - 0.25 teaspoon cayenne pepper - hot pepper sauce (optional; for serving) # Steps 1. In a pot or Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add meat; cook until browned, 2-3 minutes. 2. Stir in broth/water, beans, tomato paste, bay leaf, Cajun seasoning, and cayenne pepper. Add rice (cooked or uncooked). Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. # Nutrients 1-1/3 cups: 347 calories, 6g fat (2g saturated fat), 41mg cholesterol, 1272mg sodium, 50g carbohydrate (6g sugars, 5g fiber), 22g protein. # References - [Dutch Oven Red Beans and Rice Recipe: How to Make It](https://www.tasteofhome.com/recipes/dutch-oven-red-beans-and-rice/)