Nutrition Facts| Serving Size | ½ of recipe | | Calories | 390 | | Total Fat | 5 g | | Saturated Fat | 2 g | | Sodium | 835 mg | | Total Carbohydrate | 62 g | | Dietary Fiber | 9.5 g | | Protein | 20 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Long-grain white rice | ½ cup | | Cooking spray | | Cooked andouille sausage, diced | 3 ounces | | Red bell pepper, diced | ½ | | White onion, diced | ¼ | | Cajun seasoning | ¼-1 teaspoon (depending on taste) | | Dried thyme | ½ teaspoon | | Dark kidney beans, drained and rinsed | ½ (16-ounce) can | | Parsley, chopped | 2 tablespoons |
Directions - Cook rice according to package directions, omitting fat and salt.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sausage and cook 3 minutes, until lightly browned. Transfer sausage to a bowl with a slotted spoon.
- Add bell pepper, onion, Cajun seasoning, and thyme to pan, and saute 3 minutes, or until onions are tender. Stir in sausage, beans, and parsley, and cook until heated through, about 1 minute.
- Stir sausage mixture together with cooked rice and serve.
Exchanges
3 starches; 1.5 high fat meat; 1 starch, 0.5 vegetable Side Suggestions: Tossed Salad |