Vegetarian Express Lane--Cajun Beans & Rice

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Cajun Beans & Rice

 

Recipe By :Vegetarian Express Lane Cookbook, Sarah Fritschner

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Express Lane

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 medium onion -- chopped

2 cloves garlic -- minced

1 green pepper -- cored & chopped

1 rib celery -- finely chopped

1 1/2 teaspoons dried thyme leaves

1/2 teaspoon cayenne

OR 1/2 minced jalapeno

3 cups water

OR vegetable broth

1 1/2 cups long-grain white rice

1/2 teaspoon salt

freshly ground black pepper to taste

1 16 oz can red beans -- (2 cups cooked)

 

Heat the oil in a large saucepan. Add onion, garlic, green pepper, celery,

thyme, and cayenne. Cook over high heat until tender, stirring often to

prevent burning, 5-10 minutes. If you add the vegetables one at a time as

you prepare them, keep the heat on medium or medium-high, then turn it up

to high when you are free to stir the mixture often.

 

Stir in water or broth and rice, salt, and some pepper. Stir once. Bring

to a boil and cover, reduce the heat to low, and cook for about 18 minutes,

until rice is tender.

 

Add beans and stir very gently to mix. Heat for 1 to 2 minutes or until

beans are hot. Serve immediately.

 

S(ISBN):

" 0-395-97175-6 "

Copyright:

" 1996 "

 

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Per serving: 714 Calories (kcal); 8g Total Fat; (10% calories from fat);

32g Protein; 129g Carbohydrate; 0mg Cholesterol; 313mg Sodium

Food Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with baked butternut squash in winter, salad in

spring and fall, and sliced tomatoes in summer.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0