skillet red beans and rice

red bean sand riceThis recipe for skillet red beans and rice appeared in Cooking Light last September. It’s by Robin Bashinsky who has a great track record with recipes, from my perspective at least.

This one is simple, straightforward, and tasty. I omitted the broth and that worked out well. I also omitted salt and the green onion garnish. The store didn’t have trinity blend, so I used a bit of celery and a single bell pepper, yellow rather than red.

This was an easy, flavorful recipe for a Friday evening. And very filling, to be sure. There was plenty leftover to freeze for another supper.

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