A mix of rice and beans is one of life's simple pleasures, and it rings true for several types of cuisine. The two most common origins of this dish are Cajun, and Mexican. I grew up on beans and ...

It seems just about everyone with a Louisiana pedigree has a secret recipe for making the region's signature dish -- red beans and rice. Which makes it a bit like chili and barbecue. Any time you try ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Maggie Sadowsky, a food Scientist and the ...

Red beans and rice is a classic Lousiana dish that's popular on Monday in both Cajun and Creole cuisines. But just why is it ...

Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 ...

A classic Southern dish — smoky, savory red beans served with fluffy white rice. Main ingredients: red beans, sausage, onion, ...

A trinity of iconic south Louisiana brands — Cajun Country Rice, Camellia Brand and Savoie's Foods — have deep Louisiana roots and, in true Louisiana style, all three brands have grandmothers who ...

New Orleanians ate red beans and rice on Mondays because it was laundry day, and they cooked their red beans on the stove while the wash water heated. Or maybe it’s because they needed to use the ...

Red beans & rice has been a standing Monday tradition in New Orleans and much of South Louisiana since the early 19th century. The tradition began as a way for homemakers to create a delicious, ...

3/4 cup cooked rice per person being served. (I used two packets of Ben’s Original Whole Grain Medley rice - it’s precooked to safe you time.) Place a large saucepot over medium heat. Open the rice ...