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Ingredients Jump to Instructions ↓

  1. 2 tb Oil

  2. 1 c Onion. chopped

  3. 1/2 c Celery, finely chopped

  4. 1/2 c Green pepper, chopped

  5. 3 x Garlic cloves, minced

  6. 14 1/2 oz Whole peeled tomatoes

  7. 1 1/2 c Vegetable broth

  8. 1/2 ts Thyme

  9. 1/4 ts Ground red pepper

  10. 3/4 c Long grain rice

  11. 1 1/2 c Red kidney beans(cooked)

  12. 2 tb Parsley, chopped

  13. 2 ts Distilled white venegar

  14. 1/2 ts Salt

  15. 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,

  16. 15 minutes. Stir in the beans, parsley and vinegar. Return to a simmer and cook, covered,

  17. 15 minutes longer. Stir in the salt just before serving.

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