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Salsa Red Beans ‘n’ Rice

Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings

Ingredients

  • 1 medium green pepper, chopped
  • 1/4 cup chopped red onion
  • 3 green onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 5 cups cooked brown rice
  • 1-1/4 cups salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 teaspoon salt

Directions

  • In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.
Nutrition Facts
3/4 cup: 222 calories, 3g fat (0 saturated fat), 0 cholesterol, 421mg sodium, 40g carbohydrate (3g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
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  • ksandjs1
    Oct 11, 2011

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    Feb 21, 2010

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    Feb 23, 2008

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