Jambalaya Rice & Beans Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
1 cup: Onion. chopped,
1/2 cup: Celery, finely chopped
1/2 cup: Green pepper, chopped
Garlic cloves, minced
14 1/2 ounce: Whole peeled tomatoes,
1 1/2 cup: Vegetable broth,
1/2 tsp: Thyme,
1/4 tsp: Ground red pepper,
3/4 cup: Long grain rice,
1 1/2 cup: Red kidney beans, cooked
2 tbsp: Parsley, chopped
2 tsp: Distilled white venegar,
1/2 tsp: 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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Source from luhu.jp
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.
~--
Source from luhu.jp