Source: dLife

Kidney beans and rice prepared with sauteed vegetables and Spanish seasonings.

Servings

1 cooking spray
0.5 cup fresh chopped celery , finely
0.25 cup fresh chopped green onion
0.25 chopped green bell peppers
16 oz canned kidney beans , drained
1 tsp low sodium beef bouillon
1 cup boiling water
1 tsp garlic powder
1 tsp oregano leaves
0.5 tsp white pepper
0.12 tsp white pepper
1 cup cooked long grain brown rice (prepared without any fat or salt)

1 Coat medium skillet with cooking spray over medium heat until hot.
2 Add celery, green pepper, and green onions and sauté 5 minutes, or until tender. Add beans.
3 Dissolve bouillon in boiling water and add to sautéed vegetables. Add remaining seasonings, and bring back to boil.
4 Add cooked rice to skillet and stir well. Cover skillet and remove from heat. Let cool 5 minutes before serving.