Red Beans and Rice Recipe
Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.
Ingredients
1 teaspoon vegetable oil
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1/2 package (10-ounce size) frozen cut okra, thawed and drained
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
2 cups hot cooked rice
1 small tomato, seeded and chopped (1/2 cup)
Directions
1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
3. Serve with rice. Top with tomato.
2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
3. Serve with rice. Top with tomato.
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