New Orleans red beans and rice
Uncooked long grain brown rice
1 medium, chopped
1 medium, seeded and chopped
3 medium clove(s), minced
Cooked ham (sliced, cubed, or shredded)
1 pound(s), reduced-sodium boneless steak, trimmed of all visible fat and cut into 1⁄4-inch pieces
Canned kidney beans
15½ oz, rinsed and drained
Reduced-sodium chicken broth
- Cook the rice according to package directions, omitting any fat.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, 3–4 minutes. Add the ham and cook, stirring occasionally, until it starts to brown, 4–5 minutes. Add the beans and Cajun seasoning; cook, stirring occasionally, until heated through, 1–2 minutes. Add the broth and cook until the liquid is almost completely absorbed, about 2 minutes. Serve over the rice. Yields 1⁄2 cup bean mixture with 1⁄2 cup rice per serving.