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Red Beans and Rice

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Pillsbury Kitchens
Updated Nov 26, 2010
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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.

Red Beans and Rice

  • Prep Time 12 min
  • Total 20 min
  • Ingredients 11
  • Servings 2
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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

  • Step 
    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

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:
*Percent Daily Values are based on a 2,000 calorie diet.
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