About once a week or so, I eat some version of beans and rice. Many years ago my friend Sharon gave me the following recipe and it’s one of my all-time favorites. It’s what I made for supper tonight. As I was eating, I thought this is such a good recipe, I should share it with the world.

This version of Red Beans and Rice has great flavor, it’s very filling, very heart-healthy (if you use olive oil to sauté), and best of all it’s easy to make. Have this with a salad, and you’ve got a great meal.

Ingredients

• 1 Chicken Breast, cut up
• 1 Green Pepper, chopped
• 1 Medium Onion, chopped
• 1 Garlic Clove, minced
• 1 15.5 oz. can of Kidney Beans, undrained
• 1 8 oz. can of Tomato Sauce
• 2 tablespoons Parsley flakes
• 1 teaspoon Oregano
• Dash of Crushed Red Pepper Flakes (more if you like it spicy)
• Salt & Pepper to taste
• 2 cups hot cooked Rice

Directions

Sauté the chicken breast pieces until cooked through (about 10 minutes) and remove from pan. Sauté the pepper, onion, and garlic until tender. Add remaining ingredients (except rice), and simmer for 5 minutes or until heated through. Add the chicken and simmer another 5 minutes. Serve over rice. Yields 4 servings.

Variations

Sometimes I’ll leave out the chicken, and add a red and/or yellow pepper for a vegetarian meal. Want more protein? Add a can of black beans (rinsed & drained). I’ve also made it with turkey smoked sausage instead of chicken.

Bon appétit!