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Andouille Rice and White Beans

Yield

5 servings (serving size: 1 cup)

Serve with salad greens tossed with your favorite vinaigrette to round out the meal.

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 (16-ounce) package frozen pepper stir-fry mix, thawed
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 6 ounces andouille sausage, diced
  • 1/2 cup finely chopped green onions
  • 1/2 (15-ounce) can Great Northern beans, rinsed and drained (about 3/4 cup)

Nutrition Information

  • calories 269
  • caloriesfromfat 22 %
  • fat 6.6 g
  • satfat 2.5 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 12.8 g
  • carbohydrate 34.7 g
  • fiber 3.5 g
  • cholesterol 24 mg
  • iron 3.9 mg
  • sodium 798 mg
  • calcium 91 mg

How to Make It

  1. Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.

  2. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.

  3. Add sausage, onions, and beans to rice mixture; cook until thoroughly heated.