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Skillet Red Beans and Rice




Source of Recipe


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Recipe Introduction


servings 6
points 4


List of Ingredients




1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 rib 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

Recipe



Heat oil in nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 5 minutes or until vegetables are tender.

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.



Nutrients per Serving
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