• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Jambalaya Rice and Beans

  • Recipe Submitted by on

Category: Vegetables, Main Dish

 Ingredients List

  • 2 tb Oil
  • 1 c Onion. chopped
  • 1/2 c Celery, finely chopped
  • 1/2 c Green pepper, chopped
  • 3 x Garlic cloves, minced
  • 14 1/2 oz Whole peeled tomatoes
  • 1 1/2 c Vegetable broth
  • 1/2 ts Thyme
  • 1/4 ts Ground red pepper
  • 3/4 c Long grain rice
  • 1 1/2 c Red kidney beans(cooked)
  • 2 tb Parsley, chopped
  • 2 ts Distilled white venegar
  • 1/2 ts Salt


Heat the oil in a 3 quart saucepan over medium-high heat. Add the onion,
celery, pepper and garlic. Cook, stirring until the vegetables are soft.
Add the tomatoes and break up with the back of a spoon. Stir in the broth,
thyme and red pepper. Bring to a boil.Stir in the rice. Return to a boil,
reduce the heat and simmer, covered, 15 minutes. Stir in the beans, parsley
and vinegar. Return to a simmer and cook, covered, 15 minutes longer. Stir
in the salt just before serving.


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