Red Beans and Rice



6 servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 2 tablespoons sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 30 Minutes

Nutritional 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


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


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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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