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Cook'n with Betty Crocker 
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Red Beans and Rice |
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Serves: 6 Print this RecipeShort on time? Substitute 1 can (15 to 16 ounces) red kidney beans, drained and liquid reserved, for the dried kidney beans, and omit water. 3 cups water 1 cup dried kidney beans (8 ounces) 2 ounces salt pork (with rind), diced, or 3 slices bacon, cut up 1 medium onion, chopped (1/2 cup) 1 medium green bell peppers, chopped (1 cup) 1 cup uncooked regular long-grain rice 1 teaspoon salt Heat water and beans to boiling in 3-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 to 1 1/4 hours or until tender (do not boil or beans will burst). Drain beans, reserving liquid; set aside. Cook salt pork in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender. Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes. 1 Serving: Calories 265 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 470mg; Carbohydrate 50g (Dietary Fiber 6g); Protein 11g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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