Side Pannel
Jambalaya Rice and Beans
Jambalaya Rice and Beans
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
~
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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