Tony Chachere's Red Beans & Rice

$Tony Chachere\'s Red Beans & Rice$
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Our Price: $2.50

Quantity:

Brand:	Tony Chachere's
Item Number:	2008
Package Description:	7 oz. (198g)
Package Weight Per Unit:	0.60
Serving Size:	1/4 pkg. (50g)
Number of Servings:	4
Organic:	%

Description: Red Beans and Rice, a Creole specialty, usually simmers slowly on Mondays in South Louisiana. Tony Chachere's Red Beans and Rice Mix combines quick-cook red beans, rice and seasonings. Just add water, and sausage or ham if you wish for added flavor, for a hearty meal in 30 minutes.

Unit Size: 7 oz. (198g)

EASY SKILLET FIESTA SUPPER Ingredients: 4 skinless, boneless chicken breast halves 1/4 lb. ham, diced 1 cup Mexican-style vegetables, frozen 4-1/2 cups water 1 package Tony Chachere's Red Beans and Rice Mix Steps: In a large skillet coated with cooking spray, brown chicken. Remove from pan. Combine remaining ingredients and stir well. Bring to a boil. Cover. Reduce heat and simmer for 15 minutes. Stir occasionally. Return chicken to the pan and simmer an additional 15 minutes. Yields 4 servings.

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Ingredients
Nutrition
Related

Ingredients: parboiled rice, red beans, bean powder, hydrolyzed vegetable protein (soy), onions, seasoning blend (salt, red pepper and other spices), garlic, natural ham flavor, red and green bell peppers, maltodextrin, partially hydrogenated soybean oil, silicon dioxide (flow agent), corn syrup solids, sugar, natural hickory smoke flavoring, moisture, soy flour, sodium caseinate, mono and diglycerides, chicken fat, chicken meat, disodium guanylate and disodium inosinate, flavorings.

Nutrition Facts

Serving Size: 1/4 pkg. (50g)

Servings Per Container: 4

Amount Per Serving		% Daily Value
Calories: 100
Calories from Fat:

Total Fat:	g	%

Saturated Fat:	g	%

Cholesterol:	mg	%

Sodium:	480mg	20%

Total Carb:	19g	6%

Dietary Fiber:	g	%

Sugars:	2

Protein:	6g

Vitamin A:	%

Vitamin C:	%

Calcium:	%

Iron:	%

Organic:	%

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ZATARAIN'S Red Beans & Rice$2.20

SHRIMP SALAD

Ingredients:

1/4 cup fresh lemon juice

3 tablespoons drained capers

1 shallot, minced

1 tablespoon Creole mustard

1/2 tsp dried crushed red pepper

1/2 cup olive oil

1/2 cup chopped fresh basil

1 lbs. uncooked large shrimp, peeled, deveined

2 zucchini, cut into 1/2-inch cubes (about 2 cups)

8 cups mixed baby greens (about 5 ounces)

Freshly grated Parmesan cheese (optional)

Preparation:

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

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