Vegetarian Red Beans and Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 311.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.7 mg
  • Total Carbs: 69.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 11.6 g

View full nutritional breakdown of Vegetarian Red Beans and Rice calories by ingredient
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Number of Servings: 4


    1c Rice (uncooked, 2c cooked)
    1/2 bell pepper of any color, chopped
    1/2 onion, chopped
    1 can kidney beans (either light or dark is fine) drained
    standard can diced tomatoes, drained
    salt, pepper, cayenne/paprika, chili powder to taste


I really just make this up as I go most of the time, but essentially: cook the rice as you sauté the onion and bell pepper in a large skillet. When the rice is almost done, add drained kidney beans and drained tomatoes to skillet. Add cooked rice. Season to taste with salt/pepper/cayenne/paprika/chili powder, allow to simmer for 5-10 minutes to let flavors combine.

VARIATIONS: I like to use reduced sugar ketchup sometimes to make a thicker sauce, either in addition to or instead of the canned tomatoes. Obviously this changes the nutritional content, but the calories really aren't that much higher because it doesn't take much ketchup.

If you're not vegetarian, this goes REALLY WELL with some cubed/pulled/whatever chicken (I usually use canned because I am a lazy grad student) or sliced kielbasa or smoked sausage for a whole-meal dish.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KOALASLOVERAIN.

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