Red Beans and Rice
Red Beans and Rice
Servings: 6 servings
Calories: 544kcal
Ingredients
- 1 cup brown rice, raw
- 8 link chicken apple sausage
- 1 medium onion
- 3 stalk celery
- 1 medium bell pepper, green
- 2 medium carrot
- 10 clove garlic
- 30 ounce kidney beans, canned
- 3/4 cup chicken broth, low-sodium
- 1/4 teaspoon red pepper/chili flakes
- 1/2 cup chopped parsley, fresh
- 2 tablespoon vinegar, red wine
Serve With
- 2 cup grapes
Instructions
- Cook brown rice according to package directions. While the rice cooks, halve sausage links lengthwise and slice. Chop onion, celery, and bell pepper. Slice carrot and mince garlic.
- Heat a large nonstick skillet over medium-high. Add sausage; cook 5 minutes or until lightly browned. Stir in onion, celery, bell pepper, carrot and garlic; cook 8 minutes.
- Drain and rinse beans. Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, chicken broth, and ground red pepper to sausage mixture. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in half the parsley and the vinegar.
- Divide rice among 6 bowls; top evenly with bean mixture. Sprinkle with remaining parsley.
Nutrition
Calories: 544kcal | Carbohydrates: 65g | Protein: 28g | Fat: 18g | Sodium: 461mg | Fiber: 9g | Sugar: 13g
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Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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