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Red Beans and Rice

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  • 12 min prep time
  • 20 min total time
  • 11 ingredients
  • 2 servings
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This skillet dinner has it all- vegetables and beans cooked and served over rice. A quick meal that's ready in 20 minutes.

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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