Rating: 4 stars
28 Ratings
  • 1 star values: 5
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 10
  • 5 star values: 12

Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste is terrific.

Maureen Callahan
Recipe by Cooking Light January 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
5 servings (serving size: about 3/4 cup bean mixture and about 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

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Nutrition Facts

336 calories; calories from fat 0%; fat 8.4g; saturated fat 1.8g; mono fat 5.1g; poly fat 1.3g; protein 12.7g; carbohydrates 51.6g; fiber 5.9g; cholesterol 36mg; iron 3.3mg; sodium 698mg; calcium 90mg.
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