Red Beans and Rice for Two

Red Beans and Rice for Two

From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve this colorful main dish with corn muffins offered with a pot of honey butter.
Did You Know...
When cooked, okra gives off a substance that thickens the liquid it cooks in.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 475
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 1440 mg;
  • Total Carbohydrate 104 g
    • (Dietary Fiber 18 g,
  • Protein 25 g;
Percent Daily Value*:
    Exchanges:
    • 6 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.