Red Beans and Rice
|Vegetable oil||1 Teaspoon|
|Onion||1 Small, chopped (1/4 Cup)|
|Green bell pepper||1 Small, chopped (1/2 Cup)|
|Garlic||1 Clove (5 gm), finely chopped|
|Progresso red kidney beans||19 Ounce (Drained, Rinsed)|
|Frozen cut okra||10 Ounce (Thawed Drained)|
|Chopped thyme/1/4 teaspoon dried thyme leaves||1 Teaspoon|
|Red pepper sauce||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Tomato||1 Small, chopped (Seeded 1/2 Cup)|
1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
3. Serve with rice. Top with tomato.