Jambalaya rice and beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | cup | Onion. chopped |
| ½ | cup | Celery, finely chopped |
| ½ | cup | Green pepper, chopped |
| 3 | xes | Garlic cloves, minced |
| 14½ | ounce | Whole peeled tomatoes |
| 1½ | cup | Vegetable broth |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Ground red pepper |
| ¾ | cup | Long grain rice |
| 1½ | cup | Red kidney beans(cooked) |
| 2 | tablespoons | Parsley, chopped |
| 2 | teaspoons | Distilled white venegar |
| ½ | teaspoon | 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.
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