Cajun and Creole Recipes
Red Beans and Rice
Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, Red Beans and Rice is sure to warm the soul. Serve this colorful main dish with corn muffins offered with a pot of honey butter.
Yield: 2 servings
Ingredients
- 1 teaspoon vegetable oil
- 1 small onion, chopped (1/4 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 garlic clove, finely chopped
- 2 cups Progresso red kidney beans (from 19 ounce can), drained, rinsed
- 1/2 package (10 ounce size) frozen cut okra, thawed and drained
- 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon red pepper sauce
- 1/4 teaspoon salt
- 2 cups hot cooked rice
- 1 small tomato, seeded and chopped (1/2 cup)
Instructions
- Heat oil in 10 inch skillet over medium-high heat.
- Cook onion, bell pepper and garlic in oil for about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
- Serve with rice. Top with tomato.
Notes
When cooked, okra gives off a substance that thickens the liquid it cooks in.
Nutrition
Per serving: Calories 475 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 0mg; Sodium 1440mg; Total Carbohydrate 104g (Dietary Fiber 18g); Protein 25g
Percent Daily Value: Vitamin A 14%; Vitamin C 46%; Calcium 14%; Iron 50%
Exchanges: 6 Starch
Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens