DinnerEasy

Red Beans and Rice

Name: Red Beans and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: cooking oil spray, as needed; 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

This flavorful dish is traditionally eaten on Monday nights in many homes and uses dry beans, onion, pepper, and spices.

20 min8 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 cup, 1/8 of recipe

253

Calories

Protein

52g

Carbs

Fat

Fiber

Sugar

82mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

cooking oil spray, as needed
non-stick
onion, peeled and chopped
1 medium
green bell pepper, washed, seeded and chopped
1 medium
garlic powder
1 teaspoon
low-sodium diced tomatoes
2 cans (14.5 ounces)
low-sodium kidney beans, drained and rinsed
1 can (15.5 ounces)
cooked brown rice
6 cups · no salt added

Instructions

1
Wash hands with soap and water.
2
Spray skillet with cooking oil spray, if using.
3
Cook onion and pepper over medium heat for 5 minutes or until tender.
4
Add garlic powder, tomatoes, and kidney beans.
5
Bring mixture to a boil.
6
Reduce heat to low and simmer for 5 minutes.
7
Serve over rice.

Source: USDA MyPlate Kitchen · Adapted from Easy Red Beans and Rice UConn Husky Nutrition & Sport

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