Red Beans & Rice

Try this Creole classic from the heart of Louisiana. With simple instructions and staple ingredients, you'll be filling up their tummies in no time.

New high-flying adventures 1/22-25 @ 11am on Nick

Ingredients

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 can (15.5 oz.) red kidney beans, drained and rinsed
• 1 small carrot, peeled and grated
• 1/4 tsp. ground cumin
• Salt and pepper to taste
• 2 cups hot cooked rice

Directions

1. Step 1

   Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the beans, carrot and cumin. Stir, and cook until the carrot is tender, about 3 to 4 minutes longer. Season to taste with salt and pepper.

2. Step 2

   Divide the hot rice among four to six serving bowls. Spoon the beans on top.

Nurtition Facts

• Calories: 241
• Total Fat: 4g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 489mg
• Total Carbs: 42g
• Fiber: 6g
• Sugar: 2g
• Protein: 9g