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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