Creole Beans and Rice

Serves: 6
Total Calories: 159


2 tablespoons butter
1 clove garlic minced (optional)
1 onion chopped
1/2 cup green bell pepper, finely diced
1 (15-ounce) can chili beans
1 (1-pound) can tomato cut up
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 dash cayenne pepper
2 cups water
1 teaspoon salt
1 cup white rice, uncooked


In 10-inch skillet, melt butter (or margarine). Add garlic, onion, and green pepper and cook, stirring occasionally, until vegetables are soft. Add all remaining ingredients except rice simmer together 15 to 20 minutes, stirring occasionally, until flavors are blended. Serve over hot rice.
Note: To cook rice, bring water and salt to boil. Stir in rice, turn heat to lowest level, cover and cook 15 minutes. Fluff rice with fork and serve immediately or cover and allow to stand for 20 minutes. Makes 3 cups rice.

Nutritional Facts:

Serves: 6
Total Calories: 159
Calories from Fat: 39

This Creole Beans and Rice recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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