Red Beans and Rice Salad
1 cup vegetable broth
1/2 cup chopped onion
1 clove garlic — minced
several dashes bottled hot pepper sauce
1 cup long grain rice
16 ounces red kidney beans — rinsed and drained
1/2 cup finely chopped red sweet pepper
1 tablespoon seeded jalapeno pepper — finely chopped
snipped cilantro — optional
1/2 cup reduced-calorie Italian salad dressing
Combine broth, onion, garlic, hot pepper sauce, and 1 1/4 cups water in a medium saucepan; bring to boiling. Add rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or till rice is tender and liquid is absorbed
Combine rice, beans, sweet pepper, jalapeno pepper, and cilantro, if desired; drizzle with salad dressing. Toss lightly to coat.
Cover and chill.
Serves 4
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