Ingredients
1
teaspoon vegetable oil
1
small onion, chopped (1/4 cup)
1
small green bell pepper, chopped (1/2 cup)
1
garlic clove, finely chopped
2
cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1/2
package (10-ounce size) frozen cut okra, thawed and drained
1
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2
teaspoon red pepper sauce
1/4
teaspoon salt
2
cups hot cooked rice
1
small tomato, seeded and chopped (1/2 cup)
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
Serve with rice. Top with tomato.
