Serves 8
253 cal · 30 min
Red Beans and Rice
Recipe GLPR2faa137e141ead
A wholesome and flavorful dish combining tender kidney beans in a savory tomato base with sautéed onions and bell peppers, served over fluffy brown rice. This low-sodium, heart-healthy meal is simple to prepare and makes a satisfying side dish or light main course.
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Ingredients
Cooking oil spray, as needed
1 medium onion, peeled and chopped
1 medium green bell pepper, washed, seeded and chopped
1 teaspoon garlic powder
2 cans (14.5 ounces each) 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 your hands thoroughly with soap and water before beginning food preparation.
Spray a large skillet with cooking oil spray to prevent sticking.
Add the chopped onion and green bell pepper to the skillet. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and tender.
Stir in the garlic powder, diced tomatoes (with their juice), and drained kidney beans. Mix well to combine all ingredients.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.
Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the flavors are blended and the mixture is heated through.
Serve the bean and tomato mixture over the cooked brown rice, distributing evenly among 8 servings.
