Salsa Red Beans 'n' Rice

This very savory skillet meal goes together quickly when dinner needs to be fast and easy. The recipe was written without the addition of the sausage, and is served over rice, but when we had our leftover meal, I added the sausage for my hubbies benefit. We enjoyed the dish both ways. Blessings...

Recipe:

1 cup chopped green pepper
1/4 cup chopped onion
3 green onions, finely shopped
1 garlic clove, minced
1 tbsp. olive oil
1-1/4 cups salsa
1 can (16 oz.) kidney beans, rinsed and drained
hot cooked rice

1. In a skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the salsa and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until heated through.
3. Serve over rice.

Yield: 3 cups
117 calories per 1/2 cup w/o rice
6 gms. fiber
Note: If you want to add a sausage to the dish, simple slice the sausage and brown it along with the pepper, onion and garlic.