Jambalaya Rice And Beans

Recipe Ingredients

2 tablespoons	30ml	Oil
1 cup	62g / 2.2oz	Onion. Chopped
1/2 cup	55g / 1.9oz	Celery - finely chopped
1/2 cup	73g / 2.6oz	Green pepper - chopped
		Garlic cloves - minced
1		Peeled tomatoes
1 1/2 cups	355ml	Vegetable broth
1/2 teaspoon	2.5ml	Thyme
1/4 teaspoon	1.3ml	Ground red pepper
3/4 cup	120g / 4.2oz	Long grain rice
1 1/2 cups	240g / 8.5oz	Red kidney beans - (cooked)
2 tablespoons	30ml	Parsley - chopped
2 teaspoons	10ml	Distilled white venegar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

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Source:
Southern Living

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