Skillet Red Beans Rice

Skillet Red Beans & Rice

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
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)


  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

Calories 233
Calories from Fat 15 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 7 mg
Carbohydrate 40 g
Fiber 5 g
Protein 9 g
Sodium 455 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 1/2

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