• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Red Beans and Rice

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 2 ts Vegetable oil
  • 4 oz Low-salt diced ham
  • -- (optional)
  • 1 c Diced onion
  • 1/2 c Diced green bell pepper
  • 1/2 c Diced celery
  • 2 ts Minced garlic
  • 1 ts -Minced jalapeno pepper
  • -OR up to...
  • 3 ts Minced jalapeno pepper
  • 8 oz Canned red kidney beans
  • -- rinsed and drained
  • 1/2 c Tomato juice
  • -OR- mixed vegetable juice
  • 1/2 ts Dried oregano
  • 2 c Cooked white rice; hot
  • 2 tb Chopped scallions
  • 2 tb Minced parsley

 Directions

"A lightening-quick version of the classic, this cooks in the time it
takes to boil the rice. Hot sauce, please?"

In a medium nonstick skillet, heat oil over medium heat; add ham (if
using), onion, bell pepper, celery, garlic and jalapeno pepper. Cook,
stirring constantly, until vegetables are soft, about 5 minutes. Add
beans, tomato juice, oregano and 1/4 cup of water. Bring to a boil;
reduce heat to low and simmer uncovered for 10 minutes.

Spoon bean mixture over hot cooked rice, sprinkle with scallions and
parsley to garnish, and serve.

Each serving (generous 1/2 cup bean mixture with ham and 1/2 cup rice)
provides:
* 1/2 FA, 1-1/4 V, 2 P, 1 B

Per serving (with ham):
* 281 cal, 14 g pro, 47 g car
* 4 g fat: 2 g poly, 1 g mono, 1 g sat
* 480 mg sod, 14 mg chol

Each serving (1/2 cup) without ham provides:
* 1/2 FA, 1-1/4 V, 1 P, 1 B

Per serving (without ham):
* 250 cal, 9 g pro, 46 g car
* 3 g fat: 2 g poly, 1 g mono, 0 g sat
* 247 mg sod, 0 mg chol

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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