Pick up some roasted or steamed vegetables from a deli or salad bar and some corn bread to serve alongside. Vanilla ice cream topped with sliced peaches and toasted pecans would be a nice ending.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing
Preparation
Step 1
Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
Step 2
Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.
