Red Beans and Rice

This skillet dinner has it all- vegetables and beans cooked and served over rice. A quick meal that's ready in 20 minutes.

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  • prep time 12 min
  • total time 20 min
  • ingredients 11
  • servings 2
 

Ingredients

1
teaspoon vegetable oil
1
small onion, chopped (1/4 cup)
1
small green bell pepper, chopped (1/2 cup)
1
clove garlic, crushed
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1/2
teaspoon red pepper sauce
1
can (15 to 16 ounces) reduced-sodium kidney beans, rinsed and drained
1/2
package (10 ounces) frozen cut okra, thawed
2
cups hot cooked rice
1
small tomato, seeded and chopped (1/2 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve with rice. Top with tomato.
  • 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve with rice. Top with tomato.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
395
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
960mg
960%;
Total Carbohydrate
87g
87%
(Dietary Fiber
15g
15%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
30%;
Calcium
12%;
Iron
38%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.