Red Beans and Rice – 171


Vegetarian / Saturday, November 13th, 2010
Print Friendly, PDF & Email

Red Beans and Rice

2 teaspoons olive oil
1 cup vidalia onion, sliced
3 cloves garlic, minced
2 – 16 oz. cans reduced sodium dark red kidney beans
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sacue
2 links Tofurkey, sliced
2 bags Success brown rice, cooked and drained

Heat olive oil in medium skillet. Saute onion and garlic until soft and lightly browned. Add beans, cumin, chili powder, cayenne, black pepper, red pepper flakes, Worcestershire sauce, and Tabasco sauce. Simmer, on low, for 10 – 15 minutes. Add Tofurkey and simmer another 5 minutes. Stir in brown rice; mix well.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.