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Salsa Red Beans 'n' Rice Recipe

Salsa Red Beans 'n' Rice Recipe

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.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1/4 cup chopped red onion
  • 3 green onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive 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

  • 1. 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.

Nutritional 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.