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Cook'n with Betty Crocker 
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Red Beans and Rice |
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Serves: 2 Print this RecipePrep: 12 min Cook: 8 min This colorful main dish is sure to warm the soul. Serve it with hot-from-the-oven corn muffins-and offer a pot of honey butter for slathering on the muffins. 1 teaspoon vegetable oil 1 small onion, chopped (1/4 cup) 1 small green bell peppers, chopped (1/2 cup) 1 clove garlic, crushed 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/2 teaspoon red pepper sauce 1 can (15 ounce) kidney beans, rinsed and drained 1/2 package (10-ounce) frozen cut okra, thawed 2 cups hot cooked rice 1 small tomato, seeded and chopped (about 1/4 cup) 1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally. 2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve with rice. Top with tomato. 1 Serving: Calories 520 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 840mg; Carbohydrate 108g (Dietary Fiber 19g); Protein 26g % Daily Value: Vitamin A 18%; Vitamin C 52%; Calcium 20%; Iron 52% Diet Exchanges: 7 Starch, 1 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 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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