Spicy Beans 'N' Rice

SUBMITTED BY: Ranae Jones

"Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. 'It's delicious served with corn bread muffins,' notes Ranae Jones from Fort Rucker, Alabama."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped onion
2 garlic cloves, minced
1 tablespoon canola oil
1 (14.5 ounce) can stewed tomatoes, cut up
1 (8 ounce) can tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/8 teaspoon fennel seed, crushed
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
2 1/2 cups cooked rice

DIRECTIONS

In a nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.

FOOTNOTE

Nutritional Analysis: One serving (1 cup bean mixture with 1/2 cup rice) equals 298 calories, 3 g fat (trace saturated fat), 0 cholesterol, 888 mg sodium, 59 g carbohydrate, 10 g fiber, 14 g protein.