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Red Beans and Rice

Prep time 16 mins
Cook time 30 mins
Yield 6 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 2 tablespoons sour cream)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups chopped onion
  • 1 3/4 cups diced green bell pepper (about 2 medium)
  • 3/4 cup chopped celery
  • 3 large garlic cloves, minced
  • 2 teaspoons Cajun seasoning (such as Luzianne)
  • 2 (16-ounce) cans light red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 (3.5-ounce) bags boil-in-bag rice
  • 3/4 cup reduced-fat sour cream

Nutrition Information

  • calories 358
  • caloriesfromfat 14 %
  • fat 5.5 g
  • satfat 2.4 g
  • protein 11.6 g
  • carbohydrate 65.3 g
  • fiber 8.5 g
  • cholesterol 10 mg
  • iron 3.8 mg
  • sodium 584 mg
  • calcium 103 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and next 3 ingredients. Cook 8 minutes or until onion is tender, stirring often.

  2. Add seasoning, and cook 1 minute, stirring often. Add beans and tomatoes. Cover, reduce heat, and simmer mixture over medium-low heat 20 minutes.

  3. While bean mixture simmers, prepare rice according to package directions, omitting salt and fat. Set aside 4 1/2 cups cooked rice; reserve remaining rice for another use.

  4. Serve bean mixture over rice; top with sour cream.

Oxmoor House Healthy Eating Collection