|1 cup||Rice,regular long-grain|
|3||Celery stalks,lg,thin sliced|
|1 can||Kidney beans(17oz)|
1. Prepare rice as label directs; place in bowl. 2. Meanwhile, in 10" skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well. Serve at room temperature. Or cover and refrigerate to serve chilled later.
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