Red beans & rice (usa rice)

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil
4 ounces Low-salt diced ham (optional)
1 cup Diced onion
½ cup Diced green bell pepper
½ cup Diced celery
2 teaspoons Minced garlic Minced jalapeno pepper OR up to...
3 teaspoons Minced jalapeno pepper
8 ounces Canned red kidney beans rinsed and drained
½ cup Tomato juice OR- mixed vegetable juice
½ teaspoon Dried oregano
2 cups Cooked white rice; hot
2 tablespoons Chopped scallions
2 tablespoons Minced parsley

"A lightening-quick version of the classic, this cooks in the time it takes to boil the rice. Hot sauce, please?" In a medium nonstick skillet, heat oil over medium heat; add ham (if using), onion, bell pepper, celery, garlic and jalapeno pepper. Cook, stirring constantly, until vegetables are soft, about 5 minutes. Add beans, tomato juice, oregano and ¼ cup of water. Bring to a boil; reduce heat to low and simmer uncovered for 10 minutes.

Spoon bean mixture over hot cooked rice, sprinkle with scallions and parsley to garnish, and serve.

Each serving (generous ½ cup bean mixture with ham and ½ cup rice) provides: * ½ FA, 1-¼ V, 2 P, 1 B Per serving (with ham): * 281 cal, 14 g pro, 47 g car * 4 g fat: 2 g poly, 1 g mono, 1 g sat * 480 mg sod, 14 mg chol

Each serving (½ cup) without ham provides: * ½ FA, 1-¼ V, 1 P, 1 B

Per serving (without ham): * 250 cal, 9 g pro, 46 g car * 3 g fat: 2 g poly, 1 g mono, 0 g sat * 247 mg sod, 0 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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