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Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
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Yield: Serves 6. Each serving: 1-3/4 cups.
Recipes
Red Beans and Brown Rice
| Nutrition Information | |
| Calories: | 289 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 107mg |
| Carbohydrates: | 56g |
| Dietary Fiber: | 4g |
| Sugars: | 4g |
| Protein: | 13g |
| Vitamin A: | 906.3iu (18%) |
| Vitamin C: | 21.4mg (35%) |
| Calcium: | 34mg (3%) |
| Iron: | 2.6mg (14%) |
This delicious recipe freezes really well.
1 Tbsp vegetable oil
1 cup diced onion
1 mild hot pepper, seeded and diced (Anaheim, banana or pasilla)
3 tsp minced garlic
1-1/2 cups dry brown rice
3-1/4 cups low-sodium chicken broth
2 tsp dried oregano
1/2 tsp thyme
2 cups cooked or canned red beans, drained
Directions:
Heat oil in a large pan or Dutch oven over medium-high heat. Sauté the onion, pepper and garlic until golden, about 4-5 minutes. Add the rice, broth and herbs. Cover and cook over medium heat for 25 minutes. Add the beans, cover and cook until the rice has absorbed the liquid, about 15 minutes. Fluff the rice and allow to stand 5 minutes before serving. Serve hot.
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