Jambalaya Rice and Beans
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetables |
| 2 | tb | Oil |
| 1 | c | Onion. chopped |
| 1/2 | c | Celery, finely chopped |
| 1/2 | c | Green pepper, chopped |
| 3 | x | Garlic cloves, minced |
| 14 1/2 | oz | Whole peeled tomatoes |
| 1 1/2 | c | Vegetable broth |
| 1/2 | ts | Thyme |
| 1/4 | ts | Ground red pepper |
| 3/4 | c | Long grain rice |
| 1 1/2 | c | Red kidney beans(cooked) |
| 2 | tb | Parsley, chopped |
| 2 | ts | Distilled white venegar |
| 1/2 | ts | Salt |
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