SPAM®-Infused Red Beans and Rice

A hearty dish combines savory SPAM® with classic red beans and rice for a comforting meal that's quick and easy to make. Perfect for busy weeknights or anytime you crave a flavorful, satisfying bite.

Helpful Chef Tips

Rinse the red beans well before cooking to remove any dust or debris.
Use low heat to simmer the beans slowly, allowing flavors to deepen without burning.
Stir occasionally to prevent the beans from sticking to the pot and to ensure even cooking.

Ingredients 0/5

3 cups uncooked white rice 3 cups water 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed 3 (15 ounce) cans kidney beans, with liquid ¼ cup butter

Why This Dish Is Hard To Resist

This dish combines the savory, salty flavor of SPAM® with creamy red beans and fluffy rice for a comforting and hearty meal. It’s easy to make and full of bold, satisfying taste that brings a bit of Southern charm to your table.

Step 1

Bring the rice and water to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer gently for about 20 to 25 minutes, or until the rice is tender and all the water has been absorbed.

Step 2

While the rice is cooking, combine the SPAM, kidney beans (with their liquid), butter, and onion flakes in a large saucepan. Heat this mixture over medium-high heat until it starts to simmer. Then turn the heat down to medium-low, cover, and let it cook for about 15 minutes, stirring now and then to keep everything from sticking.

Step 3

When both the rice and the beans are ready, spoon the beans over the rice and enjoy!

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Present This Dish

Serve this dish hot with a side of steamed greens or a simple green salad for a balanced meal. A sprinkle of chopped green onions or a dash of hot sauce can add a fresh kick.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This dish also freezes well for up to 2 months.