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.

  • 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
  • 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
    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.
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