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Creole-Style Beans and Rice

Looking for a Creole-style recipe? Then check out this beans and rice dinner that’s ready in 40 minutes.

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  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • servings 4
 

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

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LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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