Dutch Oven Red Beans and Rice

Ingredients

  • ½ cup converted (parboiled) rice, uncooked
  • 1½ cups water
  • ½ teaspoon salt
  • 1 medium onion, diced
  • 1 (15 oz) can red beans, drained
  • 1 (15 oz) can hot chili (no beans)

Need a warm, comforting meal with just a few pantry staples? This Dutch Oven Red Beans and Rice recipe is one of the easiest and most satisfying dishes you can make with minimal prep and big flavor payoff. Perfect for a chilly evening at the campsite or an effortless family dinner at home.

Cooking Steps

  • 1
    In a 10-inch Dutch oven, combine the uncooked rice, water, salt, and diced onion. Cover and simmer over medium heat for 15–20 minutes until the rice is almost tender.
  • 2
    Stir in the red beans and the hot chili (no beans). Mix well to combine.
  • 3
    Cover the Dutch oven again and bake with coals on top and bottom for an additional 5 to 10 minutes, just until everything is heated through and flavors are blended.

Serving Suggestions

Serve with:

  • Cornbread

  • A side of collard greens

  • A dash of hot sauce or sliced jalapeños for extra heat


Why You’ll Love It

 Minimal Ingredients – Only six pantry staples
 One-Pot Cooking – Easy cleanup, especially in a Dutch oven
 Filling and Hearty – Protein-packed and comforting
 Perfect for Camping – No-fuss, warm, and satisfying

This is the kind of meal that warms you from the inside out. Whether you’re cooking over coals in the wild or using your Dutch oven at home, this red beans and rice recipe is quick, customizable, and deeply satisfying. Make it spicier, add sausage, or top with cheese—it’s hard to go wrong.

Roughing It Easy

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