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Skillet Red Beans and Rice

Skillet Red Beans and Rice

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Serves 4 (serving size: about 2 cups rice mixture)

Look for trinity blend (a mix of onion, bell pepper, and celery) with the prepared produce. Or make your own with 3/4 cup onion, 3/4 cup celery, and 1/2 cup bell pepper.


  • 4 ounces chopped andouille sausage
  • 3 garlic cloves, chopped
  • 1 (8-oz.) pkg. fresh trinity blend
  • 1/2 cup chopped red bell pepper
  • 1 (15-oz.) can unsalted kidney beans, rinsed and drained
  • 2/3 cup unsalted chicken stock
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
  • 1/3 cup chopped green onions

Nutritional Information

  • Calories 329
  • Fat 6g
  • Satfat 1g
  • Unsatfat 5g
  • Protein 17g
  • Carbohydrate 54g
  • Fiber 12g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sugars 3g
  • Added sugars 2g
  • Sodium 505mg
  • Calcium 7% DV
  • Potassium 14% DV

How to Make It

Heat a large nonstick skillet over medium-high. Add sausage; cook 4 minutes or until browned, stirring occasionally. Add garlic, trinity blend, and red bell pepper; sauté 3 minutes or until tender. Stir in beans and next 4 ingredients (through ground red pepper). Cover, bring to a simmer, and cook 4 minutes. Mash half of bean mixture in pan. Stir in rice; cover, and cook 4 minutes. Sprinkle with green onions.

Watch the video: 5 Ingredient Red Beans and Rice