Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
2 larges | Onions; diced |
1 large | Clove garlic; minced |
2 larges | Green peppers; diced |
3 \N | Celery stalks; sliced |
2 \N | Bay leaves |
½ teaspoon | Thyme |
½ teaspoon | Cumin |
1 teaspoon | Paprika |
2 cups | Canned crushed tomatoes |
1 tablespoon | Cider vinegar |
1 cup | Vegetable broth; or more |
1½ \N | 15oz can kidney beans, rinsed and drained |
½ teaspoon | Hot pepper sauce; or to taste |
4 cups | Cooked rice |
Heat oil in a large saucepan. Saute onion, garlic, green peppers, and celery for 5 mins. Add all the spices, tomatoes, vinegar, and veg broth. Simmer for 10 mins.
Add beans, more veg broth if necessary, hot sauce, and salt. Heat thru and cook 5 mins, until all flavors are blended. Cook rice according to package directions. Remove bay leaves before serving.
Serve over white rice.
10% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-25-95