CHEF JEFF — ONE BYTE AT A TIME: Creole Rice and Red Beans

This side would go well with just about anything off the grill.

Creole Rice and Red Beans

½ cup 10-minute brown rice

1 cup water

1 cup canned small red kidney beans, rinsed and drained

Several drops hot pepper sauce

1 teaspoon olive oil

Salt and freshly ground black pepper

Add rice and water to a medium-size saucepan. Bring to a boil over high heat, lower heat to medium and simmer 10 minutes. Stir in kidney beans, hot pepper sauce and olive oil. Add salt and pepper to taste. Mix well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 300 calories, 4 grams fat (less than 1 gram saturated), no cholesterol, 11 grams protein, 56 grams carbohydrates, 7 grams fiber, 2 grams sugars, 170 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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