Creamy Red Beans and Rice with Caramelized Onions

6 servings


  • 2 tablespoons butter
  • 1 large onion, sliced
  • 3 cups hot cooked rice (cooked in chicken broth)
  • One 16-ounce can red kidney beans, drained
  • 1/2 cup sour cream
  • 1/2 cup grated Asiago cheese
  • 1/4 teaspoon freshly ground black pepper


Melt butter in large skillet over medium heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice, beans, sour cream, cheese and black pepper. Stir until well blended and cheese is melted.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 10984

nutrition information per serving

291 calories; 11g total fat; 26mg cholesterol; 701mg sodium; 37g carbohydrates; 6g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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