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Creole Beans And Rice – Miami Herald 7/28/94

Creole Beans and Rice - Miami Herald 7/28/94 recipe image
This Creole side-dish features Rice, long grained white, Red kidney beans, canned. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 115.2
Dietary: Diabetic, Gluten-free
Description
This Creole side-dish features Rice, long grained white, Red kidney beans, canned. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Rice, long grained white
  • 1 cup Red kidney beans, canned
Directions
  1. 1
    Prepare all ingredients as needed.
  2. 2
    Add Red kidney beans and cook until tender.
  3. 3
    Serve hot or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 115.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 21.6g8%
Dietary Fiber 4.0g16%
Sugars 1.3g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 72894, baking, beans, boiling, canned, creole, diabetic, grained, herald, kidney, long, miami, microwave, red, rice, side-dish, title, vegan, white
Read it online: https://www.chefs-mate.com/recipe/creole-beans-and-rice-miami-herald-7-28-94/