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Andouille Rice and White Beans

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

Cooking Light OCTOBER 2005

  • Yield: 5 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 22%
  • Fat: 6.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.8g
  • Carbohydrate: 34.7g
  • Fiber: 3.5g
  • Cholesterol: 24mg
  • Iron: 3.9mg
  • Sodium: 798mg
  • Calcium: 91mg
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Andouille Rice and White Beans recipe

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