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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This rice dish is great when you crave Creole but donât have chicken or sausage on hand. Crystal Bruns, Iliff, Colorado Ingredients:
1 tablespoon canola oil |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 celery rib, chopped |
3 garlic cloves, minced |
2 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon fennel seed, crushed |
1 cup uncooked long grain rice |
1 can (16 ounces) butter beans, rinsed and drained |
1 can (16 ounces) red beans, rinsed and drained |
Directions:
1. In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
2. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through. Yield: 6 servings.
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