Spicy Red Beans & Rice
Recipe: #20141
July 14, 2015
Categories: Side Dishes, Beans, Rice, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Kidney Beans, more
"A tasty easy budget friendly recipe for beans and rice, my family enjoyed it and you could add in some cooked chopped chicken or beef"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (265.7 g)
- Calories 359.5
- Total Fat - 8.5 g
- Saturated Fat - 4.2 g
- Cholesterol - 15.3 mg
- Sodium - 1031.5 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 19 g
- Sugars - 3.7 g
- Protein - 18.1 g
- Calcium - 140.3 mg
- Iron - 6.5 mg
- Vitamin C - 36.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat olive oil over medium-high heat in a large skillet. Add in garlic, red onion, celery, bell peppers and jalapeno pepper, saute until tender, about 5 minutes. Add in kidney beans, onion powder, salt, pepper, and hot sauce, stirring until heated through, about 5 minutes.
Step 2
In a saucepan, Bring the chicken to a boil. Stir in rice and 1 tablespoon of butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
Step 3
Add the cooked rice into bean mixture mixing gently together. Serve.
Tips
No special items needed.
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