Red Beans and Rice

recipe

Yield:

4 servings (serving size: 1 1/2 cups bean mixture and 1 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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

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.

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