Prep Time
15 min
Cook Time
15 min
Yields
4 servings
A dish perfect for lunches, weeknight dinners or something special on the weekend. Brought to you by Uncle Ben’s.
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ingredients
1
Tbsp (15 mL) oil
1
onion, chopped
1
cup (250 mL) celery, chopped
4
clove garlic, minced
1
Tbsp (15 mL) Cajun seasoning
1
can (540 mL) red kidney beans
1
cup (250 mL) UNCLE BEN'S® Basmati Rice
1
green pepper, chopped
1
tsp (5 mL) smoked paprika
½
tsp (2 mL) salt and pepper
2
cup (500 mL) sodium-reduced chicken or vegetable broth
1
cup (250 mL) corn
¼
cup (60 mL) fresh parsley leaves, chopped
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directions
Step 1
Heat the oil in a large, nonstick skillet set over medium heat. Add the onion, celery, garlic and Cajun seasoning. Cook for 5 minutes or until tender.
Step 2
Stir in the beans, UNCLE BEN’S® Basmati Rice, green pepper, smoked paprika, salt and pepper until evenly coated. Add the broth and bring to a boil.
Step 3
Reduce the heat and simmer, covered, for 8 to 10 minutes or until rice is tender and liquid is absorbed. Remove from heat; gently stir in corn and parsley.
Step 4
Tip: Serve with Louisiana-style hot sauce for a spicier dish.