Spicy Beans 'n' Rice Recipe

5 2
Spicy Beans 'n' Rice Recipe
Spicy Beans 'n' Rice Recipe photo by Taste of Home
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Spicy Beans 'n' Rice Recipe

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5 2
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Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.
MAKES:
5 servings
TOTAL TIME:
Prep/Total: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total: 30 min.

Ingredients

  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon fennel seed, crushed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) butter beans, rinsed and drained
  • 2-1/2 cups cooked rice

Directions

In a nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice. Yield: 5 servings.
Originally published as Spicy Beans 'N' Rice in Light & Tasty June/July 2004, p19

Nutritional Facts

1 cup: 298 calories, 3g fat (1g saturated fat), 0 cholesterol, 888mg sodium, 59g carbohydrate (0 sugars, 10g fiber), 14g protein.

  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon fennel seed, crushed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) butter beans, rinsed and drained
  • 2-1/2 cups cooked rice
  1. In a nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice. Yield: 5 servings.
Originally published as Spicy Beans 'N' Rice in Light & Tasty June/July 2004, p19

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