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Red Beans and Rice

Red Beans and Rice

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: about 1 cup bean mixture and 1/2 cup rice)

Ingredients

  • Cooking spray
  • 6 ounces low-fat smoked sausage, thinly sliced
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 3 (16-ounce) cans red beans, drained
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 1 1/2 cups water
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon hot sauce
  • 1 bay leaf
  • 4 cups cooked long-grain rice

Preparation

Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add sausage and next 3 ingredients; sauté until tender.

Add beans and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until thoroughly heated. Remove and discard bay leaf. To serve, spoon bean mixture evenly over rice.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.9g
  • Carbohydrate: 59.2g
  • Fiber: 5.7g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 448mg
  • Calcium: 0.0mg
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Red Beans and Rice recipe

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