Red Beans and Rice with Spinach, Ham, Roasted Peppers and Spanish Paprika

 
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*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Olive oil, divided 1/2 teaspoon 1. Heat 2 tbsp. olive oil; add the onions and celery, sauté until tender. Add ¼ cup chopped garlic and sauté 2 minutes more, add ham and roasted peppers, spices, herbs and seasonings. Sauté 2 more minutes. Fold onions, celery and ham mixture directly to Red Beans and Rice mix.

2. Combine the 6 oz. of rice, vegetable mixture, and 2 cups water. Bake for 25-30 minutes at 400*F, or until rice is soft, but not overcooked. If preparing for 24 serving, fold in vegetable mixture and cook as directed on package.

3. When rice comes out of oven, fold in the sautéed spinach. Adjust seasoning and serve.

Onion, diced 3 tablespoons
Celery, diced 4 teaspoons
Ham, diced 1/3 cup
Minced garlic, fresh 2 teaspoons
Roasted red peppers 3 tablespoon
Roasted green peppers 3 tablespoons
McCormick Culinary Lemon and Pepper Seasoning Salt 1 teaspoon
Thyme Leaves 1 pinch
Paprika Fancy Spanish 1 teaspoon
Pepper Black Coarse Grind 1/3 teaspoon
Onion Powder 1/2 teaspoon
Pepper Cayenne Ground 1 pinch
Spinach, fresh 6 ounces
Red Beans and Rice Mix Reduced Sodium 6 ounces
Ingredients Quantities Instructions
Olive oil, divided 3 tablespoons 1. Heat 2 tbsp. olive oil; add the onions and celery, sauté until tender. Add ¼ cup chopped garlic and sauté 2 minutes more, add ham and roasted peppers, spices, herbs and seasonings. Sauté 2 more minutes. Fold onions, celery and ham mixture directly to Red Beans and Rice mix.

2. Combine the 6 oz. of rice, vegetable mixture, and 2 cups water. Bake for 25-30 minutes at 400*F, or until rice is soft, but not overcooked. If preparing for 24 serving, fold in vegetable mixture and cook as directed on package.

3. When rice comes out of oven, fold in the sautéed spinach. Adjust seasoning and serve.

Onion, diced 1 cup
Celery, diced 1/2 cup
Ham, diced 2 cups
Minced garlic, fresh 1/4 cup
Roasted red peppers 1 cup
Roasted green peppers 1 cup
Lemon & Pepper Seasoning Salt 2 tablespoons
Thyme Leaves 1 teaspoons
Paprika, Fancy Spanish 2 tablespoons
Pepper, Black Coarse Grind 2 teaspoons
Onion Powder 1 tablespoons
Pepper, Cayenne Ground 1 teaspoons
Spinach, fresh 2 pounds
Red Beans and Rice Mix - Reduced Sodium 1 each
Ingredients Quantities Instructions
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