Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Savory Red Beans and Rice




Source of Recipe


Better Homes and Gardens; posted by Jana C.


Recipe Introduction


For an Italian-inspired meal, sub white or cannellini beans for the kidney beans



List of Ingredients




1 slice bacon, chopped
1 cup chopped onion
1 14-ounce can reduced-sodium chicken broth --I would make my own broth gf
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15-1/2-ounce can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips


Recipe



1. In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper
towels.

2. Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.

3. Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. Makes 4 main-dish or 6 side-dish servings.

Nutrition facts per serving: calories: 281 total fat: 4g saturated fat: 1g cholesterol: 2mg sodium: 702mg carbohydrate: 52g fiber: 7g protein: 12g vitamin A: 1% vitamin C: 29% calcium: 5% iron: 19%