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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is based on the Creole dish jambalaya. I change the type of beans I use, depending on what's on hand. You can also spice it up, as desired. Original recipe is from Pillsbury. Ingredients:
1 tablespoon oil |
1/2 cup coarsely chopped onion |
1/2 cup coarsely copped green bell pepper |
2 cloves garlic, minced |
2 cups water |
1 (14 1/2 ounce) can stewed tomatoes, undrained,cut up |
1 (8 ounce) can tomato sauce |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon ground red pepper (cayenne) |
1/8 teaspoon fennel seed, crushed |
1 cup uncooked long-grain white rice |
1 (16 ounce) can red beans, drained,rinsed |
1 (55 1/2 ounce) can butter beans, drained,rinsed |
Directions:
1. Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
2. Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
3. Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.
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