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

clove garlic, crushed

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4

teaspoon salt

1/2

teaspoon red pepper sauce

1

can (15 to 16 ounces) reduced-sodium kidney beans, rinsed and drained

1/2

package (10 ounces) frozen cut okra, thawed

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. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot. Serve with rice. Top with tomato.