SALSA RED BEANS 'N' RICE

Salsa Red Beans 'n' Rice image

Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. "This is a family favorite," relates Diane.

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 medium green pepper, chopped
1/4 cup chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 tablespoon olive oil
5 cups cooked brown rice
1-1/4 cups salsa
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt

Steps:

In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 222 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 421mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges