Easy Skillet Red Beans and Rice Recipe | Southern Comfort Food

Skillet Red Beans & Rice

YIELD Makes 6 servings

This southern one-dish meal uses low-fat Canadian bacon for extra flavor.

INGREDIENTS

1 tablespoon vegetable oil 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 stalk celery, finely chopped 3 cloves garlic, minced 2‑1/2 cups water 1 can (about 15 ounces) kidney beans, rinsed and drained 1 cup uncooked converted white rice 1/4 pound Canadian bacon, finely chopped 1 bay leaf 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper Fresh thyme sprigs (optional)

PREPARATION:

1. Heat oil in nonstick skillet over medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 5 minutes or until vegetables are tender.
2. Add water, beans, rice, bacon, bay leaf, thyme and black pepper to skillet. Cover; cook over medium heat 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove bay leaf; discard. Garnish with sprigs of thyme, if desired.

Cook's Tip Avoid rinsing uncooked rice. Valuable B vitamins, such as thiamin and niacin, will be washed away in the water. This recipe appears in: Southern NUTRITIONAL INFORMATION: Sodium 455 mg Protein 9 g Fiber 5 g Carbohydrate 40 g Cholesterol 7 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 15 % Calories 233 DIETARY EXCHANGE: Meat 1/2 Vegetable 1 Starch 2