Red Beans and Rice With Sausage
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 390 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Sodium | 835 mg |
| Total Carbohydrate | 62 g |
| Dietary Fiber | 9.5 g |
| Protein | 20 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Long-grain white rice | ½ cup |
| Cooking spray | |
| Cooked andouille sausage, diced | 3 ounces |
| Red bell pepper, diced | ½ |
| White onion, diced | ¼ |
| Cajun seasoning | ¼-1 teaspoon (depending on taste) |
| Dried thyme | ½ teaspoon |
| Dark kidney beans, drained and rinsed | ½ (16-ounce) can |
| Parsley, chopped | 2 tablespoons |
- Directions
- Cook rice according to package directions, omitting fat and salt.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sausage and cook 3 minutes, until lightly browned. Transfer sausage to a bowl with a slotted spoon.
- Add bell pepper, onion, Cajun seasoning, and thyme to pan, and saute 3 minutes, or until onions are tender. Stir in sausage, beans, and parsley, and cook until heated through, about 1 minute.
- Stir sausage mixture together with cooked rice and serve.
Exchanges
3 starches; 1.5 high fat meat; 1 starch, 0.5 vegetable
Side Suggestions: Tossed Salad
