Heat oil in skillet. Add onions and cook for 5 minutes.
Add garlic, paprika, cayenne, chili powder, celery salt and uncooked rice. Cook for two minutes, stirring often.
Add the peppers and celery. Saute for an additional 5 minutes, stirring frequently.
Add red beans, broth and water and stir. Reduce heat and cover for about 75 minutes, until rice is tender, stirring frequently. Add additional water if needed to compensate for moisture loss due to evaporation. Don't thin too much.
Sprinkle with parsley before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 192.1mg||7 %|
|Potassium 174.4mg||5 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 29.3g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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