Red Beans and Rice

 

1

teaspoon vegetable oil

1

small onion, chopped (1/4 cup)

1

small green bell pepper, chopped (1/2 cup)

1

garlic clove, finely chopped

2

cups Progresso® red kidney beans (from 19-oz can), drained, rinsed

1/2

package (10-ounce size) frozen cut okra, thawed and drained

1

teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/2

teaspoon red pepper sauce

1/4

teaspoon salt

2

cups hot cooked rice

1

small tomato, seeded and chopped (1/2 cup)

• 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
• 2 Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
• 3 Serve with rice. Top with tomato.