Jambalaya Rice and Beans

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Jambalaya Rice and Beans

 

2 tbsp oil

1 c chopped onion

½ c finely chopped celery

½ c chopped green bell pepper

3 cloves garlic, minced

1 can (14-½ oz) whole peeled tomatoes in thick puree

1 ¼ c vegetable broth

½ tsp dried thyme

¼ tsp ground red pepper

¾ c long-grain white rice

1 ½ c cooked red kidney beans

2 tbsp chopped parsley

2 tsp white vinegar

½ tsp salt

Heat the oil in a 3-quart saucepan over medium-high heat. Add the

onion, celery, bell 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;

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. Makes 4 servings. Each: 320 cal, 7.9 g fat,

8.7g fib

 

I have also chopped up veggie weiners or veggie ham and added them.