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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Skillet Red Beans & Rice
Yield: Makes 6 servings
This southern one-dish meal uses low-fat Canadian bacon for extra flavor.
Ingredients:
1
tablespoon vegetable oil
1
medium onion, finely chopped
1
green bell pepper, finely chopped
1
stalk celery, finely chopped
3
cloves garlic, minced
2-1/2
cups water
1
can (about 15 ounces) kidney beans, rinsed and drained
1
cup uncooked converted white rice
1/4
pound Canadian bacon, finely chopped
1
bay leaf
1
teaspoon dried thyme leaves
1/2
teaspoon black pepper
Fresh thyme sprigs (optional)
Preparation:
1.
Heat oil in nonstick skillet over medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 5 minutes or until vegetables are tender.
2.
Add water, beans, rice, bacon, bay leaf, thyme and black pepper to skillet. Cover; cook over medium heat 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove bay leaf; discard. Garnish with sprigs of thyme, if desired.
Cook's Tip
Avoid rinsing uncooked rice. Valuable B vitamins, such as thiamin and niacin, will be washed away in the water.
Nutritional Information:
| Serving Size: | |
| Sodium | 455 mg |
| Protein | 9 g |
| Fiber | 5 g |
| Carbohydrate | 40 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 15 % |
| Calories | 233 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 2 |
This recipe appears in:
Southern
