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Red Beans and Rice

Prep time 15 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 1/2 cups bean mixture and 1 cup rice)

Ingredients

  • 1 1/3 cups long-grain rice, uncooked
  • 2 cups chopped onion (about 1 large)
  • 2 1/2 cups chopped green bell pepper (about 2 medium)
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 2 (16-ounce) cans red kidney beans, drained and rinsed
  • 1 cup water

Nutrition Information

  • calories 416
  • fat 4.6 g
  • satfat 0.6 g
  • protein 15.0 g
  • carbohydrate 78.8 g
  • fiber 16.3 g
  • cholesterol 0 mg
  • iron 1.8 mg
  • sodium 891 mg
  • calcium 90 mg

How to Make It

  1. Prepare rice according to package directions, omitting salt and fat. Set aside and keep warm.

  2. Cook onion, bell pepper, and garlic in hot olive oil in a Dutch oven 5 minutes or until tender. Add Cajun seasoning, salt, and pepper. Cook 3 minutes, stirring constantly. Stir in tomatoes, beans, and water.

  3. Cover, reduce heat, and simmer 10 minutes. Uncover and cook an additional 5 minutes. Spoon over rice.

Oxmoor House Healthy Eating Collection