his Popeyes red beans and rice recipe is a smoky, creamy, and soul-warming dish inspired by the fast-food favorite. It’s simple, hearty, and bursting with Southern flavor. With just a few pantry staples and a touch of Creole spice, I can bring a comforting, restaurant-quality side (or even main) dish to my kitchen table in no time.
Why You’ll Love This Recipe
I love how easy this dish is to make with ingredients I already have at home. The creamy mashed red beans and tender white rice come together in a way that’s both rich and satisfying. It’s budget-friendly, beginner-friendly, and makes enough to feed a crowd or leave me with delicious leftovers.
What’s even better is the versatility. I can serve it alongside fried chicken or grilled meats, or enjoy it as a meatless main. It reheats beautifully, which means I’ve got a comforting meal ready to go even on my busiest days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups uncooked white long-grain rice 1 tablespoon butter 2 (15 oz) cans red beans ¼ cup water ½ teaspoon garlic salt ½ teaspoon onion powder 1 teaspoon Creole seasoning ¼ teaspoon liquid smoke
Directions
Cook the rice: In a large saucepan, I bring 4 cups of water to a boil. Then I stir in the rice and butter, cover the pot, and let it simmer for about 15–20 minutes until the rice is fluffy and all the water is absorbed. I fluff it with a fork and set it aside.
Prepare the beans: I pour both cans of red beans into a skillet or saucepan. Using a potato masher or fork, I mash about half of the beans, leaving the rest whole for a mix of textures. Then I stir in the water, garlic salt, onion powder, Creole seasoning, and liquid smoke.
Simmer the beans: I reduce the heat to medium-low and let the beans simmer for about 15 minutes, stirring occasionally so they don’t stick. The result is a thick, creamy, and flavorful mixture.
Serve: To serve, I spoon the beans into bowls and top them with the fluffy rice. I always serve it hot for maximum comfort and flavor.
Servings and timing
Servings: 4 to 6 Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
I like to switch things up depending on what I have on hand:
For extra richness, I sometimes sauté the beans in a tablespoon of olive oil before adding the seasonings.
If I want a different kind of smoky depth, I use smoked turkey or vegetarian sausage instead of liquid smoke.
If I want a slightly nutty flavor, I use brown rice instead of white — it just takes a bit longer to cook.
A pinch of smoked paprika adds another layer of flavor if I’m out of liquid smoke.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. I can store the beans and rice together or separately — both ways work just fine. When I’m ready to reheat, I warm them in the microwave or on the stovetop with a splash of water to keep the beans creamy and smooth.
FAQs
Can I make this dish ahead of time?
Yes, I often make it a day in advance. It actually tastes even better after the flavors have had time to blend overnight. I just reheat it when I’m ready to serve.
What can I use instead of liquid smoke?
If I’m out of liquid smoke, I use a pinch of smoked paprika or chipotle powder. While not exactly the same, they do give a smoky kick.
Can I use dried red beans instead of canned?
Definitely. I soak and cook the dried beans beforehand, then use them in the recipe as directed. It takes more time, but it works well.
Is this dish spicy?
It has a gentle kick from the Creole seasoning, but it’s not overly spicy. I can always add more if I like it hot.
Can I freeze red beans and rice?
Yes, I freeze the beans and rice in separate containers for up to 2 months. When reheating, I let them thaw in the fridge overnight and warm them gently with a little water or broth.
Conclusion
This Popeyes red beans and rice recipe brings everything I love about Southern cooking into a single bowl — bold flavors, creamy textures, and comforting warmth. Whether I’m making it for a family dinner, potluck, or just to treat myself, this dish is always a hit. It’s easy, affordable, and endlessly adaptable. Give it a try — it might just become one of my go-to recipes too.
This Popeyes-inspired Red Beans and Rice recipe is a creamy, smoky, and comforting Southern classic made with simple pantry staples. It’s quick, budget-friendly, and perfect as a hearty side dish or satisfying main.
Total Time:40 minutes
Yield:4–6 servings
Ingredients
2 cups uncooked white long-grain rice
1 tablespoon butter
2 (15 oz) cans red beans
1/4 cup water
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 teaspoon Creole seasoning
1/4 teaspoon liquid smoke
Instructions
In a large saucepan, bring 4 cups of water to a boil. Stir in rice and butter. Cover and simmer 15–20 minutes until rice is fluffy and water is absorbed. Fluff with a fork and set aside.
Pour red beans into a skillet or saucepan. Mash about half the beans with a potato masher, leaving the rest whole for texture.
Stir in water, garlic salt, onion powder, Creole seasoning, and liquid smoke.
Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until thick and creamy.
Serve beans in bowls topped with fluffy rice. Enjoy hot.
Notes
Sauté beans in olive oil before seasoning for extra richness.
Replace liquid smoke with smoked paprika or chipotle powder for a smoky flavor.
Substitute white rice with brown rice for a nutty taste (longer cook time).
Add smoked turkey or vegetarian sausage for extra depth.
