Jambalaya Rice & Beans

Directions

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

Add the onion, celery, 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.

Stir in the rice.

Return 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 just before serving.