Red Beans and Rice with Corn on the Cob

Cook up both an authentic Southern favorite and a classic summertime vegetable on the stovetop. Enjoy a bit of heat in this dish without having to heat up the kitchen.

Ingredients

Servings 6

Corn on the Cob

• 4 large ears of corn, husks and silks discarded
• Butter-flavor cooking spray
• Pepper to taste (freshly ground preferred)

Red Beans and Rice

• 1 cup uncooked long-grain brown rice
• 2 teaspoons olive oil (extra virgin preferred)
• 1/2 small white onion, thinly sliced, or 4 medium green onions, thinly sliced
• 4 medium garlic cloves, chopped, or 2 teaspoons jarred minced garlic
• 1 1/2 cups cooked red beans, cooked without salt, or 1 15.5-ounce can no-salt-added red beans, kidney beans, black beans, pinto beans, or black-eyed peas, rinsed and drained
• 1/2 teaspoon salt-free Creole or Cajun seasoning blend
• 1/4 teaspoon pepper (freshly ground preferred)

Directions

Corn on the Cob

1. Bring a large pot of water to a boil over high heat. Cook the corn, covered, for 5 minutes. Drain and rinse under cold water.
2. Transfer the corn to a baking sheet. Gently pat dry with paper towels. Lightly spray the corn with cooking spray. Sprinkle with the pepper. Serve the corn with the red bean and rice mixture.

Red Beans and Rice

1. Prepare the rice using the package directions, omitting the salt and margarine.
2. Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onions for 2 minutes, or until soft, stirring occasionally. Stir in the garlic. Cook for 1 minute. Stir in the beans, seasoning blend, and pepper. Cook for 3 to 5 minutes, or until heated through, stirring occasionally.
3. Stir the rice into the bean mixture.

Source: American Heart Association