Cajun Black Beans and Rice
Once again I've found a use of the Cajun spices I mixed up. Ron (my husband) says this recipe has a bit of Mexican thrown in because I use Jalapeños. Those are optional, especially if you do not want a kick.
Cajun Black Beans & Rice 6 - 1 cup servings
15 oz. Black Beans, drained
4 cups cooked white rice
1/2 jalapeño chopped - Optional (Seeds will make it hotter also)
1/4 cup onion chopped
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 tsp black pepper
1 Tbsp Cajun Spice
Add beans and chopped veggies to a pan and warm while cooking rice. When rice has started to soften add to beans and mix thoroughly as you add the spices. Cook until rice is tender.
214 Calories per 1 cup serving. 0 Trans fat, 0 saturated fat, 0 Cholesterol, 573 mg Sodium, 45 g Carbohydrates, 5 g Dietary Fiber, 2 g sugars and 8g Protein. Vitamin A 5%, Vitamin C 25%, Calcium 4% and Iron 14%
Serve with Louisiana Hot Links (170 Calorie per link) Salad and a crisp white wine. If you go with the spicy jalapeño Riesling is the best.
15 oz. Black Beans, drained
4 cups cooked white rice
1/2 jalapeño chopped - Optional (Seeds will make it hotter also)
1/4 cup onion chopped
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 tsp black pepper
1 Tbsp Cajun Spice
Add beans and chopped veggies to a pan and warm while cooking rice. When rice has started to soften add to beans and mix thoroughly as you add the spices. Cook until rice is tender.
214 Calories per 1 cup serving. 0 Trans fat, 0 saturated fat, 0 Cholesterol, 573 mg Sodium, 45 g Carbohydrates, 5 g Dietary Fiber, 2 g sugars and 8g Protein. Vitamin A 5%, Vitamin C 25%, Calcium 4% and Iron 14%
Serve with Louisiana Hot Links (170 Calorie per link) Salad and a crisp white wine. If you go with the spicy jalapeño Riesling is the best.
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