Skillet Red Beans and Rice Recipe

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Yield

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.

Ingredients

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.