This fast and delicious recipe is for anyone who is experiencing “back to school – who has time to fix dinner” dilemma. There are two secrets to really good red Beans and rice.

1. Let the rice cool before adding it to the beans. If the rice is still warm it will become a gooey mess.

2. Rinse the canned beans before adding them to the other ingredients.

An added bonus – you can add a lot of the vegetables that you have leftover in the refrigerator to the beans and rice – finely chopped carrot and celery, red bell pepper, chopped (cored) tomatoes and corn off the cob.

RED BEANS AND RICE

4 servings

2 tablespoons olive oil

1 small shallot, finely chopped

6 ounces Canadian Bacon, chopped into small pieces

10 ounces Ro-Tel (brand) diced tomatoes with lime juice and cilantro (drain and reserve the liquid)

1/2 cup rice

15.5 ounce can dark red kidney beans, drained and rinsed

15.3 ounce can Bush’s (brand) Southern Style White Beans, drained and rinsed

Finely Grated Sharp Cheddar cheese

Chopped green onions

Boil rice in 1 cup of water mixed with reserved liquid from Ro-Tel tomatoes. Remove from heat and drain. Allow to cool while preparing other ingredients.

Place olive oil in a large frying pan. Heat over medium low heat until sizzling. Add shallots and cook and stir until shallots are translucent. Add canadian bacon and continue to cook and stir until it begins to lightly brown.

Add Ro-Tel tomatoes, red kidney beans and white beans. Continue to heat over low heat and stir to combine. Mix in rice. Serve warm with grated sharp cheddar cheese and chopped green onions on top. Serve with your favorite hot sauce if you like extra spicy!

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