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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
2 celery ribs, chopped |
1 medium green bell pepper, chopped |
3 garlic cloves, minced |
1 cup long-grain rice |
3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz cans) |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (14 1/2 ounce) can crushed tomatoes |
1 (4 ounce) can mild green chilies, drained |
1 teaspoon dried thyme |
1 teaspoon salt |
fresh ground black pepper |
2 1/2 cups vegetable broth |
1 tablespoon chopped fresh parsley, for garnish |
tabasco sauce |
Directions:
1. In a big saucepan, heat the oil over medium heat; add in onion, celery, bell pepper, and garlic; cover and cook until softened, about 7 minutes.
2. Stir in the rice, beans, diced tomatoes, crushed tomatoes, chiles, thyme, marjoram, salt, and black pepper to taste.
3. Add in the broth; cover and simmer until vegetables are soft and the rice is tender, about 45 minutes.
4. Sprinkle with parsley and a splash or two of Tabasco (to taste) and serve.
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