Savory Red Beans and Rice

Serve this bean and rice combo as either a main dish or side dish. If you like, stuff the mixture into warm tortillas and serve with salsa.


Savory Red Beans and Rice


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Prep Time: 20 mins
Total Time: 1 hr 5 mins
Servings: Makes 4 main-dish or 6 side-dish servings.
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Ingredients
 
savings in
 
  • 1  slice  bacon, choppedOn Sale
  • 1  cup  chopped onionOn Sale
  • 1  14-ounce can  reduced-sodium chicken brothOn Sale
  • 3/4  cup  regular brown riceOn Sale
  • 3/4  cup  sliced celeryOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  bottled hot pepper sauceOn Sale
  • 1/8  teaspoon  ground black pepperOn Sale
  • 1  15-1/2-ounce can  dark red kidney beansOn Sale
  • 1  small  green sweet pepper, cut into bite-size stripsOn Sale

Directions
1.
In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.
2.
Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
3.
Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. Makes 4 main-dish or 6 side-dish servings.

Nutrition information
Calories 281, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 702 mg, Carbohydrate 52 g, Fiber 7 g, Protein 12 g. Daily Values: Vitamin A 1%, Vitamin C 29%, Calcium 5%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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Louisiana Red Beans & Rice
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This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.

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