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Salsa Red Beans 'n' Rice Recipe

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Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.

This recipe is:

Healthy

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8 Servings
Prep/Total Time: 10 min.

Ingredients

1 medium green pepper, chopped
1/4 cup chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 tablespoon Crisco® Light Olive Oil or Canola Oil
5 cups cooked brown rice
1-1/4 cups salsa
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt

Directions

In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 222 calories, 3 g fat (trace saturated fat), 0 cholesterol, 421 mg sodium, 40 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Salsa Red Beans 'n' Rice published in Taste of Home February/March 2004, p20

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