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Quick Red Beans and Rice

Yield Makes about 7 cups (serving size: about 1 cup bean mixture and 1 cup rice)

Ingredients

  • 2 (16-oz.) cans light kidney beans, drained and rinsed
  • 1/2 pound andouille smoked chicken sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Creole seasoning
  • 2 cups low-sodium fat-free chicken broth
  • 3 cups uncooked long-grain rice
  • Garnish: sliced green onions

Nutrition Information

  • calories 420
  • fat 3.5 g
  • satfat 1 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 19.7 g
  • carbohydrate 76.3 g
  • fiber 13 g
  • cholesterol 35 mg
  • iron 1.1 mg
  • sodium 490 mg
  • calcium 65 mg

How to Make It

  1. Sauté sausage and next 3 ingredients in a Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes.

  2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

  3. Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.