Red Beans and Rice Gumbo-Style
Star Rating: 4 stars
1 tsp. olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs of celery, chopped
3 cups frozen cut okra
14.5-ounce no-salt-added diced tomatoes, undrained (optional)
15-ounce can no-salt-added red beans, such as kidney beans, rinsed and drained
1 1/2 cups low-sodium vegetable broth
1 cup uncooked instant brown rice
1/2 tbsp. salt-free garlic-herb seasoning blend
3/4 tsp. ground cumin
3/4 tsp. dried thyme, crumbled
3/4 to 1 tsp. chili powder
1/2 tsp. liquid smoke (optional)
1/4 tsp. salt
1/2 tbsp. red hot-pepper sauce (optional)
Heat a large nonstick saucepan over medium-high heat. Pour the oil into the saucepan and swirl to coat the bottom. Cook the onion, bell pepper, and celery for 3 to 5 minutes, or until tender, stirring occasionally.
Stir in the remaining ingredients except the hot-pepper sauce. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until the rice is tender and almost all the liquid is absorbed.
Stir in the hot-pepper sauce.
Per serving: Calories 273, Protein 13 g, Carbohydrates 53 g, Cholesterol 0 mg, Total Fat 2.5 g, Saturated 0 g, Polyunsaturated 0.5 g, Monounsaturated 1 g, Fiber 11 g, Sodium 254 mg, Sugar 11
5 Weight Watchers points/serving