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Garden Rice and Red Beans

  • 615calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) vegetable oil

  2. 2 large stalks celery , finely chopped

  3. 2 large carrots , finely chopped

  4. 1 medium (4-6 ounces)

  5. red pepper , finely chopped

  6. 1 small (4-6 ounces)

  7. onion , finely chopped

  8. Salt

  9. Pepper

  10. 1 1/2 cup(s) long grain white rice

  11. 3 cup(s) water

  12. 2 clove(s)

  13. garlic , crushed with press

  14. 1 teaspoon(s) chili powder

  15. 3 cup(s) cooked red kidney beans , or 2 cans (15 ounces each) low-sodium red kidney beans

  16. 1 can(s) (28 ounces)

  17. diced fire-roasted tomatoes

  18. 1 tablespoon(s) tomato paste

  19. 1 teaspoon(s) (or 2) hot pepper sauce

  20. 1/2 cup(s) packed fresh flat-leaf parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat 2 tablespoons oil on medium-high until hot. Add celery, carrots, red pepper, onion, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in rice until well mixed, then add water. Heat to boiling on high. Cover, reduce heat to medium-low, and simmer 15 minutes. Reduce heat to low and simmer 15 minutes longer.

  2. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot. Add garlic and chili powder and cook 30 seconds or until fragrant, stirring. Stir in beans, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Stir in hot sauce to taste.

  3. With fork, fluff rice, then stir in half of parsley; divide rice among 4 dinner plates. Top with beans and garnish with remaining parsley.

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