Cajun Corn & Beans with Rice
Lynn Byers McClellan
This dish is wonderful served with hush-puppies or corn bread.
ingredients
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium to large onion, chopped
- 2 garlic cloves, chopped
- 1 (15.5 ounce) can red Kidney beans
- 1 TBSP. olive oil
- 1 tsp. Cajun seasoning
- 3 Cups white long grained rice, pre-cooked
- 1 (14.5 ounce) can tomato juice
- 1 (16 ounce) pkg. frozen whole-kernel corn
- Salt and pepper to taste
directions
- 1
Rinse and drain the beans. In a large deep heavy-bottomed skillet, heat the olive oil on high until hot. Add the bell peppers, onion, garlic, and Cajun seasoning. Reduce to medium heat. Stir to coat with the oil; cook for 3 minutes, or until onion is becoming transparent. Add the rice stirring to mix well. Add the tomato juice and bring to a slow boil. Stir in the corn & beans; cover the pan, & remove from heat; let stand for 5 minutes. Season with salt, pepper
- 2
Lynn Byers McClellan
Source: Lynn Byers McClellan
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