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Red Beans and Rice Recipe

Red Beans and Rice Recipe - 7 cups


1/2 teaspoon olive oil

1 onion, finely chopped

15-ounce cans red kidney beans, drained

1/2 teaspoon cayenne

1/4 teaspoon Tabasco, or to taste

1 teaspoon pepper

1/2 teaspoon salt

3 cups Spicy Mexican Rice

1/2 cup Tomato Salsa, preferably homemade

1/2 cup nonfat sour cream


Heat olive oil in a nonstick skillet, add onion and saute until tender. Transfer to 2-quart saucepan, add kidney beans, cayenne, Tabasco, pepper and salt. Simmer over heat for 20-30 minutes. Prepare Spicy Mexican Rice according to recipe instructions. Just before serving, ladle beans over rice. Top with salsa and a dollop of sour cream.

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