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Pressure-Cooked Red Beans and Rice

1 Hour 5 Minutes
20 Min Prep
1 Hr 5 Min Cook
Healthy Living
Keep it classic with our Pressure-Cooked Red Beans and Rice. Creole seasoning helps give these Pressure-Cooked Red Beans and Rice their great flavor.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
2 stalks celery, sliced
1 green pepper, chopped
1 small onion, chopped
1 Tbsp. Creole seasoning
3 cups unsalted chicken stock
1/2 lb. dry red beans, rinsed
1 cup long-grain brown rice, uncooked
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
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Let's Make It
1
Heat dressing in electric pressure cooker using the Sauté function. Add celery, peppers, onions and seasoning; cook and stir 2 min.
2
Stir in chicken stock, beans and rice; close and lock lid. Using Pressure Cooker function, cook on HIGH 35 min.
3
Use Quick Release method to carefully vent steam before opening lid. Add sausage; mix lightly. Cover with lid. Let stand 10 min.
Kitchen Tips
Special Extra
Garnish each serving with sliced green onions.
Shortcut
To shorten the cooking time, the beans can be soaked in cold water overnight. Drain beans, then use to prepare recipe as directed, except reduce the Pressure Cooker time from 35 min. to 25 min.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 480mg
21%
Total Carbohydrates 56g
20%
Dietary Fibers 12g
43%
Sugars 5g
10%
Protein 20g
40%
Vitamin A
6%
Vitamin C
35%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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