‹ Back to Salsa Red Beans ‘n’ Rice

Print Options

Exps22346 Th10389d20c 6

Salsa Red Beans ‘n’ Rice

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

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.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC