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.

  • 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)
  • 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
    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.
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