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Red Beans and Rice

Categories: Comfort Foods, Kid-friendly
Type: Side Dishes

Red Beans and Rice should be part of everyone's recipe repertoire. When the refrigerator is looking bare, you've probably got the ingredients for this in your cupboard.

Serves: Serves: 4


  • 1/2 cup chopped onion
  • 1/2 cup chopped green 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

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  1. In a large skillet sprayed with butter-flavored cooking spray, sauté onion and green pepper for 5 minutes or until tender.
  2. Stir in tomato sauce, garlic, bacon bits, and kidney beans. Bring mixture to a boil.
  3. Lower heat and simmer for 6 to 8 minutes.
  4. For each serving, place 1/2 cup rice on a plate and spoon 1/2 cup bean mixture over top.
  • 1/3 cups uncooked instant rice usually cooks to about 2 cups.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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