Creole style beans & rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 1 | cup | Chopped celery |
| 1 | medium | Onion, chopped |
| 1 | small | Red or green bell pepper, chopped |
| 2 | Jalapeno peppers, seeded and finely chopped | |
| 16 | ounces | No salt added tomato sauce |
| 15½ | ounce | Can red beans, rinsed |
| 15 | ounces | Can black beans, rinsed |
| 14½ | ounce | Can vegetable broth |
| ½ | cup | Uncooked long grain rice |
| ½ | teaspoon | Hot red pepper sauce |
Directions
Heat oil in large saucepan or Dutch oven over medium heat until hot.
Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Per serving: 340 cal., 14g pro., 63g carb., 11g fiber, 4g fat, omg chol., 690mg sod., 990mg pot., 3 starch, 1 lean meat and 2½ vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
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