Red beans & rice (usa rice)
Last updated 6/12/2012 1:20:01 AM. Recipe ID 51575. Report a problem with this recipe.
Title: Red beans & rice (usa rice)
Categories: Main dish
Yield: 4 Servings
2 ts Vegetable oil
4 oz Low-salt diced ham
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
"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
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