Red Beans and Rice

20 min · Serves 8

Based on a recipe from 2009 Recipe Calendar, Adapted from Easy Red Beans & Rice University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• cooking oil spray (optional)
• 1medium onion
• 1medium green bell pepper
• 4.9 mlgarlic powder
• 2 canslow-sodium diced tomatoes
• 1 canlow-sodium kidney beans
• 6 cupscooked brown rice

How to cook it

1. Coat a large skillet with cooking spray and set it over medium heat.
2. Add the onion and green bell pepper, cooking for roughly 5 minutes until tender.
3. Stir in the garlic powder, canned tomatoes, and drained kidney beans, then bring the liquid up to a boil.
4. Turn the heat down to low and gently simmer the mixture for 5 minutes.
5. Ladle the bean and tomato mixture over warm brown rice and serve.

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