Red Beans

RED BEANS AND RICE SALAD - INGREDIENTS: 2 CUPS WATER, 2 TSP DRIED THYME FC, 1 CUP LONG GRAIN RICE FC, 1 TSP CAYENNE PEPPER FC, 2 (15.5 OZ) CANS RED BEANS DRAINED AND RINSED FC, 1 CUP GREEN BELL PEPPER, FINELY DICED, 2 (14.5 OZ) CANS DICED TOMATOES WITH GREEN CHILES, DRAINED FC, 1 CUP RED ONION, FINELY DICED, 1/2 CUP ITALIAN SALAD DRESSING FC, COOKING DIRECTIONS: IN A HEAVY SAUCEPAN, ADD WATER, RICE, THYME AND CAYENNE PEPPER. BRING TO A BOIL. COVER AND REDUCE HEAT TO LOW. COOK FOR 20 MINUTES UNTIL RICE IS TENDER. IN A LARGE BOWL, COMBINE RICE, BEANS, BELL PEPPERS, TOMATOES AND RED ONION. POUR SALAD DRESSING OVER THE RICE MIXTURE, STIR GENTLY AND SERVE WARM OR COLD. MAKES 4 SERVINGS, FC = FOOD CLUB BRAND
NON-BPA LINING - CAN LINING PRODUCED WITHOUT THE INTENTIONAL ADDITION OF BPA
GOOD SOURCE OF IRON
COPYRIGHT TOPCO SENA0518
GOOD SOURCE OF FIBER
QUALITY GUARANTEED
PREPARATION INSTRUCTIONS - STOVE TOP: EMPTY CONTENTS INTO SAUCEPAN. BRING JUST TO A BOIL; DRAIN, IF DESIRED. SEASON TO TASTE. MICROWAVE: EMPTY CONTENTS INTO MICROWAVEABLE DISH; COVER; HEAT 3 TO 4 MINUTES. STIR; SEASON TO TASTE. MICROWAVE OVEN PERFORMANCE VARIES. HEATING TIME MAY REQUIRE ADJUSTMENT. STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.