Andouille Rice and White Beans (Cooking Light)

TamTastic

Andouille Rice and White Beans


Serve with salad greens tossed with your favorite vinaigrette to round out the meal.


1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried thyme
1/8 teaspoon ground red pepper
1 (16-ounce) package frozen pepper stir-fry mix, thawed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
6 ounces andouille sausage, diced
1/2 cup finely chopped green onions
1/2 (15-ounce) can Great Northern beans, rinsed and drained (about 3/4 cup)

Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.

While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.

Add sausage, onions, and beans to rice mixture; cook until thoroughly heated.


Yield: 5 servings (serving size: 1 cup)

CALORIES 269 (22% from fat); FAT 6.6g (sat 2.5g,mono 2.8g,poly 0.8g); IRON 3.9mg; CHOLESTEROL 24mg; CALCIUM 91mg; CARBOHYDRATE 34.7g; SODIUM 798mg; PROTEIN 12.8g; FIBER 3.5g

Cooking Light, OCTOBER 2005