Red Beans and Rice II recipe

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.

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.

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.

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