[Ian]

Andouille Rice and White Beans
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Ingredients:
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1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried thyme
1/8 teaspoon ground red pepper
1 (16-ounce) package frozen pepper stir-fry mix, thawed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
6 ounces andouille sausage, diced
1/2 cup finely chopped green onions
1/2 (15-ounce) can Great Northern beans, rinsed and drained (about 3/4 cup)
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Cooking Directions:

1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.
2. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.
3. Add sausage, onions, and beans to rice mixture; cook until thoroughly heated. Yield: 5 servings (serving size: 1 cup).
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Calories: 269
Fat: 6.6 g (2.5 g saturated fat)
Protein: 12.8 g
Carbohydrates: 34.7 g
Fiber: 3.5 g
Cholesterol: 24 mg
Iron: 3.9 mg
Sodium: 798 mg
Calcium: 91 mg