Red Beans and Rice
Recipe from
Betty Crocker
From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.

Servings:
2 servings
Prep Time:
10 mins
Total Time:
15 mins
Ingredients
-
1 teaspoonvegetable oilsee savings

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1 smallonion, chopped (1/4 cup)see savings

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1 smallgreen bell pepper, chopped (1/2 cup)see savings

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1 clovegarlic, finely choppedsee savings

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2 cupsProgresso® red kidney beans (from 19-oz can), drained, rinsedsee savings

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1/2 packagefrozen cut okra, thawed and drained (10-ounce size)see savings

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1 teaspoonchopped fresh thyme leaves or 1/4 teaspoon dried thyme leavessee savings

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1/2 teaspoonred pepper saucesee savings

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1/4 teaspoonsaltsee savings

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2 cupshot cooked ricesee savings

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1 smalltomato, seeded and chopped (1/2 cup)see savings

Directions
1.
Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
2.
Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
3.
Serve with rice. Top with tomato.
Nutrition information
Calories 475 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 1440 mg; Total Carbohydrate 104 g (Dietary Fiber 18 g); Protein 25 g. Daily Values: Vitamin A 14%; Vitamin C 46%; Calcium 14%; Iron 50%. Exchanges: 6 Starch.
Percent Daily Values are based on a 2,000 calorie diet
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