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Prep Time: 16 Minutes Cook Time: 30 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 1/4 cups chopped onion |
1 3/4 cups diced green bell pepper (about 2 medium) |
3/4 cup chopped celery |
3 large garlic cloves, minced |
2 teaspoons cajun seasoning (such as luzianne) |
2 (16-ounce) cans light red kidney beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
3 (3.5-ounce) bags boil-in-bag rice |
3/4 cup reduced-fat sour cream |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and next 3 ingredients. Cook 8 minutes or until onion is tender, stirring often.
2. Add seasoning, and cook 1 minute, stirring often. Add beans and tomatoes. Cover, reduce heat, and simmer mixture over medium-low heat 20 minutes.
3. While bean mixture simmers, prepare rice according to package directions, omitting salt and fat. Set aside 4 1/2 cups cooked rice; reserve remaining rice for another use.
4. Serve bean mixture over rice; top with sour cream.
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