Skillet Red Beans Rice
Browse the recipe 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:
| 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 |