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.


Red Beans and Rice

by 1  person


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Servings: 2 servings
Prep Time: 10 mins
Total Time: 15 mins
 
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Ingredients
  • 1   teaspoon
    vegetable oil
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  • 1   small
    onion, chopped (1/4 cup)
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  • 1   small
    green bell pepper, chopped (1/2 cup)
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  • 1   clove
    garlic, finely chopped
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  • 2   cups
    Progresso® red kidney beans (from 19-oz can), drained, rinsed
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  • 1/2   package
    frozen cut okra, thawed and drained (10-ounce size)
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  • 1   teaspoon
    chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
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  • 1/2   teaspoon
    red pepper sauce
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  • 1/4   teaspoon
    salt
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  • 2   cups
    hot cooked rice
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  • 1   small
    tomato, seeded and chopped (1/2 cup)
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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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