Cajun Red Beans and Rice
Large bags of rice are not only cheaper than smaller packages but also can be kept in the pantry for months.
Servings: 4
Ingredients:
| 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 | 1.225 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 26% |
| vit A | 9% |
| vit C | 50% |
| folate | 59% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) cajun seasoning
1/4 tsp (1 mL) each salt and pepper
1-1/3 cups (325 mL) long-grain rice
1 sweet green pepper, chopped
2 cans (each 19 oz/540 mL) red kidney beans, drained and rinsed
2 cups (500 mL) vegetable stock
1/2 tsp (2 mL) hot pepper sauce
1 cup (250 mL) corn kernels
2 tbsp (25 mL) 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.
Tags:
Main Course; Vegetables; Beans and Legumes; Rice; Boil/Simmer;
Source
Canadian Living Magazine: February 2005
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