2 tsp vegetable oil
4 oz low-salt diced ham - (optional)
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 tsp minced garlic minced jalapeno peppe, r or up to.
3 tsp minced jalapeno pepper
8 oz canned red kidney beans - rinsed an, d drained
1/2 cup tomato juice or- mixed vegetable ju, ice
1/2 tsp dried oregano
2 cup cooked white rice, hot
2 tbsp chopped scallions
2 tbsp minced parsley
A Recipe for
Red Beans & Rice (Usa Rice)
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This Recipe for Red Beans & Rice (Usa Rice) is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Red Beans & Rice (Usa Rice) from the recipe cookbook of Recipes-to-go (Bean)
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Food Tip |
Herb Tip |
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 1/4 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 1/2 cup bean mixture with ham and 1/2 cup rice)
provides: * 1/2 FA, 1-1/4 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 (1/2 cup) without ham provides: * 1/2 FA,
1-1/4 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
Serves: 4
Red Beans & Rice (Usa Rice) Recipe brought to you by Recipes To-Go