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Red Beans and Rice

Red Beans and Rice
  • Prep 12 min
  • Total 20 min
  • Ingredients 11
  • Servings 2
This skillet dinner has it all- vegetables and beans cooked and served over rice. A quick meal that's ready in 20 minutes.
Updated November 26, 2010

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
35
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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