Red Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can of low sodium stewed tomatoes1 can of low sodium dark or light red kidney beans1 cup of cooked brown riceAny fresh or dried seasonings of your choice I like to use: Celery Seed, Fresh Ground Black Pepper, Tobasco (if I want a kick) or red chili flakes, maybe fresh cilantro for garnish
Take your can of stewed tomatos and chop them up to the size of the kidney beans, put them in a 2 -3 qt. saucepan
Add your well drained kidney beans (light or dark doesn't matter), heat through, about 2 minutes on medium heat
Add your cooked brown rice and stir until well coated
Continue to heat through and add any herbs and spices at this time and stir well.
For additional protein, you can add chopped Chicken breast if you don't want a began meal.
Serving size is a heaping single cup.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORASAYS.
Add your well drained kidney beans (light or dark doesn't matter), heat through, about 2 minutes on medium heat
Add your cooked brown rice and stir until well coated
Continue to heat through and add any herbs and spices at this time and stir well.
For additional protein, you can add chopped Chicken breast if you don't want a began meal.
Serving size is a heaping single cup.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORASAYS.
Nutritional Info Amount Per Serving
- Calories: 205.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 469.2 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 6.8 g
- Protein: 7.4 g
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