Red beans and rice salad

Yield: 1 servings

Measure Ingredient
2 cups Water
1 cup Long grain white rice
1 tablespoon Dried thyme
½ teaspoon Cayenne pepper
2 cups Drained canned kidney beans
1 cup Green bell pepper
1 cup Red bell pepper
2 cups Chopped tomatoes
½ cup Bottled Italian dressing

Combine water, rice, thyme and cayenne pepper in a heavy saucepan. Bring to a boil. Cover pan, reduce heat and cook until rice is tender and water is absorbed, about 20 minutes. Transfer rice to large bowl. Add beans, bell peppers, tomatoes and dressing. Toss to combine. Season with salt and pepper. Serve warm or chilled. Yield: 4 servings.

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