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Salsa Red Beans N Rice

By: Diane Harrison

"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."

Rate/Review | Read Reviews (25)

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 (16 ounce) can 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.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 215 calories, 3 g fat (trace saturated fat), 0 cholesterol, 401 mg sodium, 41 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.