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We know you might be reading this title and think we have our sides and entrées mixed up.
We do sincerely appreciate your concern, (as we have our fair share of mix up moments) we are referencing the practice of serving red beans and rice as either the side OR the entree!
Some of the sides we suggest will be the complementary protein source, while others may be a side that views the red beans and rice are the main entrée.
The red beans and rice might have the seasonings of a Latino or Caribbean or Louisianan flare.
Excellent.
They are all unique and we hope these recipes inspire you to create a superbly scrumptious meal!
Grab that iron skillet you received for Christmas last year (that has been quietly collecting dust) because now is the time to bake up this amazing side dish to go with red beans and rice!
What is it you ask? Cornbread!
It has a grainy texture that gives a heartiness to your red beans and rice recipe!
Besides, if you do not fall in love with the kick it has, you will most definitely fall in love as you watch the butter melt down the sides of that warm square of deliciousness!
Hot Tip: How to reheat cornbread
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Coleslaw is an excellent answer to the question of what to serve with red beans and rice.
This Carolina recipe has no mayonnaise but uses vinegar instead giving it a tangy taste.
Pull out your favorite knife and cutting board (and a favorite tune or two) to prep the ingredients and you will be done in no time flat!
Needs a few hours to chill and is best served cold. It certainly is a tasty way to add color to your plate!
This veggie side dish that goes with red beans and rice is served blackened. That means it is cooked just a tad longer than necessary to give it a smoky flavor.
Which veggie? Broccoli!
We often associate the term blackened with protein options.
Did you know? How long does broccoli last?
But here, the broccoli gets the special treatment to add a complex taste to your red beans and rice, especially if you squeeze a little lemon on top!
The absolute best way to give your whole home a tantalizing aroma is to oven roast a chicken!
It is indeed the perfect savory accompaniment to eat with red beans and rice!
Lots of specific information here to take the mystery out of how to serve the baked chicken you see in your mind’s eye and not a dried-out, overcooked one.
You will not be able to keep folks away from digging in before it has even cooled.
Here we share a copycat recipe we created is a replica of the Cheddar Bay Biscuits that Red Lobster ever so famously serves.
This recipe adds a neutral flavor as a side for spicy red beans and rice. These are literally just bites of pure heaven!
And of course, we do not mind if you use them to scoop your beans and rice onto your fork!
Ah, corn. Today we are talking corn-on-the-cob! A fantastic option to serve as a beans and rice side dish!
Depending on where you live, you may have learned a specific way to cook corn-on-the-cob.
I am here to confess to you I had no idea there was so very many ways to do so until I started researching.
Here I compiled four popular methods so give one a try and let me know how it goes!
Quick Tip: How to reheat corn on the cob
If you are a fan of dark chicken, particularly legs, then this is the recipe that will satisfy your craving and double as tasty red beans and rice side dish.
We highly encourage taking the time to dry the legs before you begin preparing them. Take into account a 30-minute marinade step before baking.
The rich and tangy glaze here is what sets this recipe apart.
Who here thinks everything tastes better with a side of ranch, whether it be dressing or seasoning? I knew I was not the only one!
When wondering what goes with red beans and rice, look no further than this oven-roasted pork chop recipe.
Using ranch seasoning and taking a few extra minutes to sear both sides of the pork chops before sliding them into the oven, are the steps that will put this recipe into your rotation!
Sautéed Spinach
Learning how to saute spinach is one of the easiest things that a new cook can learn how to do. When cooked spinach shrinks down at a surprising rate.
Sautéed Okra
This sauteed okra recipe is so simple that you will find yourself making it as a side dish over and over again. No matter how you decide to pair this sauteed okra, you will fill good about serving your family and yourself a nice and healthy side dish.
Texas Roadhouse Green Beans (Copycat)
If you have ever been to Texas Roadhouse you know how divine their green beans are. This recipe starts with cans of cut green beans with a handful of additional ingredients, like cooked bacon, onion, garlic, and a bit of sugar, so it’s just enough cooking time for the flavors to meld.
Crispy Pan-Fried Perch
This pan-fried perch uses Kellogg’s Cornflake Crumbs as the coating. But I discovered you can buy them uniformly crushed, unseasoned, and ready to add crunch with just a touch of oil.
Crockpot Ribs
These use just a couple of store-bought ingredients, a seasoning rub and a BBQ sauce, to create tender, delicious and easy slow cooker ribs.
Dr Pepper Glazed Ham
Dr. Pepper glazed ham is the perfect holiday ham recipe. Buy a fully cooked ham and glaze it in the oven with this easy recipe.
Cucumber Tomato Salad
This cucumber salad with tomatoes and red onion is so simple to make. It’s a fresh and light side salad that’s perfect alongside many dishes.
The Bottom Line
I am quite sure you noticed that more than a few of these recipe selections had the word “Southern” in them.
Probably because red beans and rice are as common in the Southern parts of the United States as hot dogs are at a baseball game!
Hope these piqued your interest by giving you a combination of two you just couldn’t resist!
