Creole Style Beans and Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
2 teaspoons oil |
1 cup celery, chopped |
1 medium onion, chopped |
1 small bell pepper, chopped (red or green) |
2 jalapeno peppers, seeded and finely chopped |
16 ounces no-salt-added tomato sauce |
15 1/2 ounces red beans, rinsed |
15 ounces black beans, rinsed |
14 1/2 ounces vegetable broth |
1/2 cup long grain rice, uncooked |
1/2 teaspoon hot red pepper sauce |
Directions:
1. Heat oil in large saucepan or Dutch oven over medium heat until hot.
2. Add celery, onion, bell and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well.
3. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
|
|