Cajun Red Beans and Rice
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 515 |
| pro | 19 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 99 g |
| fibre | 17 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 26 |
| vit A | 9 |
| vit C | 50 |
| folate | 59 |
Large bags of rice are not only cheaper than smaller packages but also can be kept in the pantry for months.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/4 tsp each salt, and pepper
- 1-1/3 cups long-grain rice
- 1 sweet green pepper, chopped
- 2 cans (each 19 oz/540 mL) red kidney beans, drained and rinsed
- 2 cups vegetable stock
- 1/2 tsp hot pepper sauce
- 1 cup corn kernels
- 2 tbsp minced fresh parsley
Preparation
In large saucepan, heat oil over medium heat; fry onion, garlic, Cajun seasoning, salt and pepper until softened, about 4 minutes.
Add rice, green pepper and kidney beans; stir to coat. Add stock, hot pepper sauce and 1 cup (250 mL) water; bring to boil. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
With fork, gently stir in corn; heat through. Sprinkle with parsley.
Additional information :
Variation
Cajun Red Beans, Rice and Turkey or Bacon: Add 6 oz (175 g) smoked turkey, chopped, or 8 slices cooked bacon, crumbled. Stir into rice mixture along with corn.
Source : Canadian Living Magazine: February 2005
- Keywords : Sides; Vegetarian; Cajun; Beans; Rice; Chicken broth; Corn;
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