| Fast Prep | dump and go

red beans creole

prep: 10 minutes | cook: 20 minutes | stand: 10 minutes | MAKES: 5 servings (1 cup each)

• 1 15-oz. can red beans or red kidney beans, rinsed and drained (see tip following recipe photo)
• 1 14.5-oz. can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
• 1 14.4-oz. pkg. frozen pepper stir-fry vegetables (green, red, and yellow sweet peppers and onions)
• 1 cup uncooked converted rice
• 1 cup water
• 1 Tbsp. Creole seasoning
• 1 Tbsp. minced garlic
• Bottled hot pepper sauce (optional)

1. In a 3- to 4-qt. pot combine the first seven ingredients (through garlic). Bring to boiling over medium-high heat, stirring to break up vegetables. Reduce heat. Simmer, covered, 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand 10 minutes before serving. If desired, serve with hot pepper sauce.

PER SERVING: 260 cal., 0 g fat, 0 mg chol., 1,173 mg sodium, 54 g carb., 11 g fiber, 10 g sugars, 9 g pro.