Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Vegetable oil
4 oz Low-salt diced ham
-- (optional)
1 c Diced onion
1/2 c Diced green bell pepper
1/2 c Diced celery
2 ts Minced garlic
1 ts -Minced jalapeno pepper
-OR up to...
3 ts Minced jalapeno pepper
8 oz Canned red kidney beans
-- rinsed and drained
1/2 c Tomato juice
-OR- mixed vegetable juice
1/2 ts Dried oregano
2 c Cooked white rice; hot
2 tb Chopped scallions
2 tb Minced parsley

"A lightening-quick version of the classic, this cooks in the time it
takes to boil the rice. Hot sauce, please?"

In a medium nonstick skillet, heat oil over medium heat; add ham (if
using), onion, bell pepper, celery, garlic and jalapeno pepper. Cook,
stirring constantly, until vegetables are soft, about 5 minutes. Add
beans, tomato juice, oregano and 1/4 cup of water. Bring to a boil;
reduce heat to low and simmer uncovered for 10 minutes.

Spoon bean mixture over hot cooked rice, sprinkle with scallions and
parsley to garnish, and serve.

Each serving (generous 1/2 cup bean mixture with ham and 1/2 cup rice)
provides: * 1/2 FA, 1-1/4 V, 2 P, 1 B

Per serving (with ham): * 281 cal, 14 g pro, 47 g car * 4 g fat: 2 g
poly, 1 g mono, 1 g sat * 480 mg sod,
14 mg chol

Each serving (1/2 cup) without ham provides: * 1/2 FA,
1-1/4 V, 1 P, 1 B

Per serving (without ham): * 250 cal, 9 g pro, 46 g car * 3 g fat: 2 g
poly, 1 g mono, 0 g sat * 247 mg sod, 0 mg chol

Source: Wonderful World of Walnuts Rice (Weight Watchers Magazine in
association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias

Browse by categories