Red Beans and Rice
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Ingredients
- cooking oil spray, as needed (non-stick)
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, washed, seeded and chopped
- 1 teaspoon garlic powder
- 2 cans (14.5 ounces) low-sodium diced tomatoes
- 1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
- 6 cups cooked brown rice (no salt added)
Instructions
- Wash hands with soap and water.
- Spray skillet with cooking oil spray, if using.
- Cook onion and pepper over medium heat for 5 minutes or until tender.
- Add garlic powder, tomatoes, and kidney beans.
- Bring mixture to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Serve over rice.
Nutrition
| Calories | 233 |
|---|---|
| Protein | 8 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 83 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 2009 Recipe Calendar, Adapted from Easy Red Beans & Rice University of Maryland Extension Food Supplement Nutrition Education Program