Title: Red beans & rice (usa rice)
 Categories: Main dish
      Yield: 4 Servings
 
      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
 
  "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