Red Beans and Rice II

Makes: 2 servings

1 teaspoon vegetable oil
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups Progresso red kidney beans (from 19 ounce can), drained, rinsed
1/2 package (10 ounce size) frozen cut okra, thawed and drained
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
2 cups hot cooked rice
1 small tomato, seeded and chopped (1/2 cup)

1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.

2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.

3. Serve with rice. Top with tomato.

Serve With
Serve this colorful main dish with corn muffins offered with a pot of honey butter.

Did You Know...
When cooked, okra gives off a substance that thickens the liquid it cooks in.

Nutrition Information: 1 Serving: Calories 475 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 1440 mg; Total Carbohydrate 104 g (Dietary Fiber 18 g); Protein 25 g

Percent Daily Value*: Vitamin A 14 %; Vitamin C 46 %; Calcium 14 %; Iron 50 %

Exchanges: 6 Starch

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills.