Red Beans and Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain brown rice
• 1 tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1/2 tsp. dried thyme
• 1/4 tsp. garlic powder
• 1/4 tsp. hot pepper sauce, or more to taste
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. ground white pepper

Makes 4 (3/4-cup) Servings

1. Cook rice according to package directions. Remove from the heat.
2. In a large skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3-5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauce, salt, black pepper and white pepper; stir to combine. Cook until heated through, about 2 minutes. Serve hot.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Red beans and rice is a traditional Louisiana side dish that packs heat and flavor. This was a totally different side dish for me because it was filling and packed with heat. This dish would go great with chicken, steak, pork or fish when you want to turn up the heat. Plus, this side dish will quickly fill you up.