The idea for this recipe started out after glancing at the brown rice and went on from there. As easy as this recipe was, it was suprisingly good!
As an added bonus I made a round two recipe for today's lunch. I simply wrapped 1/3 cup rice and beans in a 100 calorie wrap and added some 2% shredded cheese and made a healthy and light bean burrito.
Kid (and Adult) Friendly Red Beans and Rice
About 8 generous 1/2 cup servings
2 WW Pts per serving
(**although as a side note after building the recipe on the WW website it was also 2 points for 6 servings as well....interesting)
Ingredients
1/2 cup brown rice cooked to package directions in small pot
1 15 oz can red kidney beans
1 cup corn, fresh or frozen (thawed)
1 cup peas, fresh or frozen (thawed)
Salt and Pepper, to taste
Directions
1. To the rice pot add the kidney beans, corn, peas, salt and pepper and gently mix. Continue to cook on low until mixture is heated through.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
1 comments:
So simple but it looks so good! I don't know when the last time I had rice and beans was... but now I want it!
Post a Comment