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Creole-Style Beans and Rice

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  • 20 min prep time
  • 40 min total time
  • 11 ingredients
  • 4 servings
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Looking for a Creole-style recipe? Then check out this beans and rice dinner that’s ready in 40 minutes.

Ingredients

2
teaspoons oil
1
cup chopped celery
1
medium onion, chopped
1
small red or green bell pepper, chopped
2
jalapeño chiles, seeded, finely chopped
2
(8-oz.) cans no-salt-added tomato sauce
1
(15.5-oz.) can red beans or kidney beans, drained, rinsed
1
(15-oz.) can black beans, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1/2
cup uncooked long-grain white rice
1/4
to 1/2 teaspoon hot pepper sauce

Steps

  • 1 Heat oil in large nonstick saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell pepper and chiles; cook and stir 6 to 8 minutes or until tender.
  • 2 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
  • 1 Heat oil in large nonstick saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell pepper and chiles; cook and stir 6 to 8 minutes or until tender.
  • 2 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
330
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
900mg
38%
Total Carbohydrate
59g
20%
Dietary Fiber
10g
40%
Sugars
9g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
4 Starch; 4 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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