Vegetarian Red Beans and Rice
Minutes Prep Time: 15
Minutes Total Time: 40
Servings: 4
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 40
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup Birds Eye® Tri Colored Pepper and Onion Medley
1/3 cup chopped celery
2 cans (16 oz each) reduced sodium dark red kidney beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes-No Salt Added, undrained
1 cup (8 ozs) Hunt's® Tomato Sauce-No Salt Added
1 cup water
1 tablespoon Cajun seasoning
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1-1/2 cups instant brown rice, uncooked
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 169 mg | 17% |
Carbohydrate | 72 g | 24% |
Cholesterol | 0 | |
Total Fat | 1 g | 2% |
Iron | 3 mg | 18% |
Calories | 335 kcal | 17% |
Sodium | 661 mg | 28% |
Protein | 15 g | 30% |
Saturated Fat | 1% | |
Sugars | 11 g | 1% |
Vitamin C | 18 mg | 30% |
Spray large skillet with cooking spray; heat over medium-high heat. Add frozen vegetable blend and celery; cook 3 minutes or until vegetables are tender.
Add beans, undrained tomatoes, tomato sauce, water, Cajun seasoning, Italian seasoning and garlic powder. Stir to combine.
Stir in rice; bring mixture to a boil. Reduce heat; cover and cook 15 minutes or until rice is tender. Let stand 5 minutes before serving.
Vegetarian Red Beans and Rice