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Jambalaya rice and beans
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| Artist: |
_ |
| Categories: |
Beans, Cereals, Creole & Cajun, Entrees, Jams & Jellies, Southern, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Oil | | 1/2
| cup | Celery, finely chopped | | 3
| x | Garlic cloves, minced | | 1 1/2
| cup | Vegetable broth | | 1/4
| tsp | Ground red pepper | | 1 1/2
| cup | Red kidney beans(cooked) | | 2
| tsp | Distilled white venegar | | 1
| cup | Onion. chopped | | 1/2
| cup | Green pepper, chopped | | 14 1/2
| oz | Whole peeled tomatoes | | 1/2
| tsp | Thyme | | 3/4
| cup | Long grain rice | | 2
| tbsp | Parsley, chopped | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Heat the oil in a 3 quart saucepan over medium-high heat. | | 2 | Add the onion, celery, pepper and garlic. | | 3 | Cook, stirring until the vegetables are soft. | | 4 | Add the tomatoes and break up with the back of a spoon. | | 5 | Stir in the broth, thyme and red pepper. | | 6 | Bring to a boil.stir in the rice. | | 7 | Return to a boil, reduce the heat and simmer, covered, 15 minutes. | | 8 | Stir in the beans, parsley and vinegar. | | 9 | Return to a simmer and cook, covered, 15 minutes longer. | | 10 | Stir in the salt just before serving. ~- |
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