Red Beans and Rice

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

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 14%
  • Fat: 5.5g
  • Saturated fat: 2.4g
  • Protein: 11.6g
  • Carbohydrate: 65.3g
  • Fiber: 8.5g
  • Cholesterol: 10mg
  • Iron: 3.8mg
  • Sodium: 584mg
  • Calcium: 103mg


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