Red Beans and Rice

Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, Red Beans and Rice is sure to warm the soul. Serve this colorful main dish with corn muffins offered with a pot of honey butter.

Yield: 2 servings

Ingredients

• 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)

Instructions

1. Heat oil in 10 inch skillet over medium-high heat.
2. Cook onion, bell pepper and garlic in oil for about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
4. Serve with rice. Top with tomato.

Notes

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

Nutrition

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

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens