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Salsa Red Beans ‘n’ Rice

0 | 0 Reviews
Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Diane Harrison, Mechanicsburg, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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.

TEST KITCHEN APPROVED

Salsa Red Beans ‘n’ Rice

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Yield:8 servings
Prep:5 min
Cook:5 min
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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 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 teaspoon salt
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Directions

  1. 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.

Nutrition Facts

3/4 cup: 222 calories, 3g fat (0 saturated fat), 0 cholesterol, 421mg sodium, 40g carbohydrate (3g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
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