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Quick Red Beans and Rice

This is one of the fastest sides you can throw together. Our Quick Red Beans and Rice is NOT what anyone would classify as “authentic”, but it is delicious, easy, and so quick to throw together for a done-in-a-flash weeknight dinner!

Quick Sofrito Red Beans and Rice

Traditional red beans and rice are made by soaking dry red kidney beans overnight and cooking them with onions, bell pepper, celery, garlic, smoked sausage, ham hock, bay leaves, thyme, oregano, paprika, and chicken broth until tender. Mash some of the beans to thicken, season with salt and pepper, and serve over cooked long-grain white rice. Then it gets garnished with green onions or parsley, and a few splashes of hot sauce. This recipe is obviously NOT that.

What it is, is a simple, quick, and flavorful side dish that’s perfect to throw together and sure beats anything you can make that comes out of a box! We hit the extra easy button with this and use those little pre-made containers of rice, which makes this dish take about 10 minutes to throw together.

We love Better Than Bouillon products, and no—they aren’t paying me to say that. 😉 We keep it stocked in our fridge and pantry, and I prefer it over most other bouillons and broths for cooking. When they came out with some other bases for sauces, I grabbed several to try, and the sofrito version was very flavorful and a huge time-saver for adding a ton of great notes to this dish without a bunch of time prepping and sauteing vegetables.

Quick Red Beans and Rice Shopping List

Here’s the overview of the ingredients you’ll need to whip up this recipe. Make sure to cook from the recipe card at the bottom of the post for amounts and full instructions.

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  • White rice (cooked)
  • Red kidney beans
  • Better Than Bullion Sofrito base 
  • Butter 
  • Chicken stock 
  • Chopped green onion 
  • Chili flakes 

How To Make Simple Red Beans and Rice

This is just the basics so you know what you’re getting into. When you cook the recipe make sure to use the recipe card at the bottom of the post!

  1. Combine the Basics: In a medium-sized saucepan over medium heat, mix the rice, beans, and chicken stock. This base will ensure your dish is off to a great, flavorful start. 
  2. Bring the Flavor: Stir in the Better Than Bullion Sofrito base. So much flavor, so little effort.
  3. Simmer Away: Allow the mixture to come to a slight simmer for 1-2 minutes, stirring constantly to prevent sticking and ensure even flavor distribution. 
  4. Butter Time: Add in the butter, stirring until it’s completely melted. This adds a silky, rich texture that elevates the dish. 
  5. The Final Touch: Turn off the heat and stir in the chili flakes and green onions right before serving. This will add a fresh, spicy kick that perfectly complements the sofrito base. 
Traeger Blackened Chicken Breast

Tips for Success

  • Don’t rush the simmer. Letting the flavors meld together on a gentle heat will enhance the overall taste of your dish. 
  • Feel free to tweak the amount of chili flakes based on your heat preference or add other spices you love to make the dish your own. 
  • This dish stores well in the fridge for up to three days, making it a fantastic option for meal prep. 

More Recipes With Rice

Share Your Creations 

We’d love to see how your Sofrito Red Beans and Rice turns out! Share your creations with us by tagging @orwhateveryoudo on your posts. We’re on Facebook, Instagram, TikTok, and YouTube. Whether you stick to the recipe or add your unique twist, we want to see you make these recipes your own!

Quick Sofrito Red Beans and Rice

Our quick and easy sofrito red beans and rice recipe is an awesome side dish for your next grilled chicken or fish.
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Prep Time: 5 minutes
Servings: 6 people
Author: Nicole Johnson


  • 2 cups cooked white rice
  • 15 ounces red kidney beans rinsed and drained
  • 1/2 cup chicken stock
  • 1 1/2 tablespoons Better Than Bullion Sofrito Base
  • 2 tablespoons butter
  • 1 tablespoon chopped green onion
  • 1 tablespoon chili flakes


  • In a medium size saucepan, on medium heat; add in the rice, beans, chicken stock and mix together.
  • Next add in the sofrito base and mix together.
  • Let it come to a slight simmer for 1-2 minutes, while stirring constantly.
  • Add in the butter and mix to let it melt.
  • Turn off the heat and mix in the chili flakes and green onion at the end.
  • Serve hot.


Calories: 203kcalCarbohydrates: 32gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 83mgPotassium: 355mgFiber: 6gSugar: 1gVitamin A: 523IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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