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Red Beans and Rice
1/2 cup chopped onion
1/2 cup chopped greeen bell pepper
1 cup (one 8-ounce can) Hunt's Tomato Sauce
1/2 teaspoon dried minced garlic
2 tablespoons Hormel Bacon Bits
10 ounces (one 16-ounce can) red kidney beans or pinto beans, rinsed and drained
2 cups hot cooked rice
In a large skillet sprayed with butter-flavored cooking spray, saute onion and green pepper for 5 minutes or until tender. Stir in tomato sauce, garlic, bacon bits, and kidney beans. Bring mixture to a boil. Lower heat and simmer for 6 to 8 minutes. For each serving, place 1/2 cup rice on a plate and spoon 1/2 cup bean mixture over top.
HINT: 1 1/3 cups uncooked instant rice usually cooks to about 2 cups.
Each serving equals:
HE: 1 1/2 Vegetable, 1 1/4 Protein, 1 Bread, 12 Optional Calories
209 Calories, 1 gm Fat, 10 gm Protein, 40 gm Carbo., 499 Sodium, 21 mg Calcium, 8 gm Fiber
DIABETIC: 2 Starch, 1 Meat, 1 Vegetable
COOKING HEALTHY ACROSS AMERICA - page 117