This skillet dinner has it all- vegetables and beans cooked and served over rice. A quick meal that's ready in 20 minutes.
Red Beans and Rice
- Prep Time 12 min
- Total 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)
Instructions
-
Step1Heat 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
395
Calories
4g
Total Fat
18g
Protein
87g
Total Carbohydrate
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:
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