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Red Beans and Rice for Two

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  • Prep 10 min
  • Total 15 min
  • Servings 2
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Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.
By Betty Crocker Kitchens
Updated Jan 5, 2023
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Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this colorful main dish with corn muffins offered with a pot of honey butter.
  • tip 2
    When cooked, okra gives off a substance that thickens the liquid it cooks in.

Nutrition

475 Calories, 4 g Total Fat, 25 g Protein, 104 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
475
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
1440 mg
Potassium
1280 mg
Total Carbohydrate
104 g
Dietary Fiber
18 g
Protein
25 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
46%
46%
Calcium
14%
14%
Iron
50%
50%
Exchanges:
6 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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