2003 Red Beans and Rice

By boandozzy

3/4 cup bean mixture with 1/2 cup rice equals 345 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 1,001 mg sodium, 58 g carbohydrate, 11 g fiber, 13 g protein.

Diabetic Exchanges: 3-1/2 starch, 1 lean meat, 1 fat.

Originally published as Red Beans and Rice in Light & Tasty October/November 2002, p13

Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/3 cup minced fresh cilantro
• 3 cans (16 ounces each) red beans, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 3 cups hot cooked rice

Details

Servings 6
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice. Yield: 6 servings.