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Red Beans and Rice

 

17

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

½ pound red kidney beans
soaked
1 large green bell peppers
cut into strips
1 each bay leaves
*
¼ cup olive oil
1 medium onions
chopped
1 small green bell peppers
chopped
4 each garlic cloves
chopped
¼ teaspoon oregano
*
½ teaspoon cumin
3 teaspoons salt
1 x black pepper
to taste
*
2 cups rice

Directions

Cook kidney beans with bay leaf and strips of pepper.

Simmer until tender.

Heat oil in a pot and sauté onion, bell pepper and garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock.

Add beans to sauté.

Put pot over high heat and add the cumin, salt, pepper and rice.

Cook with reserved stock until all the liquid has been absorbed.

Stir the rice with a fork, lower heat and simmer another 10 minutes, until the rice is tender.

Discard bay leaf, adjust seasonings and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 27024% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 986mg 41%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 44%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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