|Long-grain white rice||½ cup|
|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|
- 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.
3 starches; 1.5 high fat meat; 1 starch, 0.5 vegetable
Side Suggestions: Tossed Salad
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||9.5 g|
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