Andouille Rice and White Beans

Andouille Rice and White Beans Recipe
Serve with salad greens tossed with your favorite vinaigrette to round out the meal.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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

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

October 2005
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