Jambalaya Rice & Beans
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 14 ½ | ounces |
tomatoes
whole, peeled |
|
| 1 ½ | cups |
vegetable stock
|
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ¾ | cup |
long grain rice
|
|
| 1 ½ | cups |
red kidney beans
cooked |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | teaspoons |
white vinegar
distilled |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 419.1 | ml/g |
tomatoes
whole, peeled |
|
| 355 | ml |
vegetable stock
|
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 177 | ml |
long grain rice
|
|
| 355 | ml |
red kidney beans
cooked |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
white vinegar
distilled |
|
| 2.5 | ml |
salt
|
|
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.
