Red Beans and Rice
Makes:
8 servings
This flavorful dish is traditionally eaten on Monday nights in many homes and uses dry beans, onion, pepper, and spices.
Ingredients
- cooking oil spray, as needed (non-stick)
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, washed, seeded and chopped
- 1 teaspoon garlic powder
- 2 cans (14.5 ounces) low-sodium diced tomatoes
- 1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
- 6 cups cooked brown rice (no salt added)
Directions
- Wash hands with soap and water.
- Spray skillet with cooking oil spray, if using.
- Cook onion and pepper over medium heat for 5 minutes or until tender.
- Add garlic powder, tomatoes, and kidney beans.
- Bring mixture to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Serve over rice.
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube website.
Learn more about:
Adapted from Easy Red Beans and Rice
UConn Husky Nutrition & Sport
