TLC Cooking "Skillet Red Beans & Rice"

Skillet Red Beans Rice

Skillet Red Beans & Rice

YIELD Makes 6 servings
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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:

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.
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.

This recipe appears in: Southern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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