Skillet Red Beans & Rice
This southern one-dish meal uses low-fat Canadian bacon for extra flavor.
Makes 6 servings
|1||tablespoon vegetable oil|
|1||medium onion, finely chopped|
|1||green bell pepper, finely chopped|
|1||stalk celery, finely chopped|
|3||cloves garlic, minced|
|1||can (about 15 ounces) kidney beans, rinsed and drained|
|1||cup uncooked converted white rice|
|1/4||pound Canadian bacon, finely chopped|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|Fresh thyme sprigs (optional)|
- 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.
Avoid rinsing uncooked rice. Valuable B vitamins, such as thiamin and niacin, will be washed away in the water.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
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