Garden Rice and Red Beans

By Hklbrries

Note: This is a meatless recipe but the only photo I could find that approximates it shows some type of meat.

Hot pepper sauce and fire roasted tomatoes spice up a vegetarian rice and beans.

Ingredients

• 3 tablespoons vegetable oil
• 2 large stalks celery, finely chopped
• 2 large carrots, finely chopped
• 1 medium (4-6 ounces) red pepper, finely chopped
• 1 small (4-6 ounces) onion, finely chopped
• Salt
• Pepper
• 1 1/2 cups long grain white rice
• 3 cups water
• 2 cloves garlic, crushed with press
• 1 teaspoon chili powder
• 3 cups cooked red kidney beans, or 2 cans (15 ounces each) low-sodium red kidney beans
• 1 can (28 ounces) diced fire-roasted tomatoes
• 1 tablespoon tomato paste
• 1 or 2 teaspoons hot pepper sauce
• 1/2 cup packed fresh flat-leaf parsley, finely chopped

Preparation

Step 1

In 4-quart saucepan, heat 2 tablespoons oil on medium-high until hot. Add celery, carrots, red pepper, onion, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in rice until well mixed, then add water. Heat to boiling on high. Cover, reduce heat to medium-low, and simmer 15 minutes. Reduce heat to low and simmer 15 minutes longer.

Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot. Add garlic and chili powder and cook 30 seconds or until fragrant, stirring. Stir in beans, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Stir in hot sauce to taste.

With fork, fluff rice, then stir in half of parsley; divide rice among 4 dinner plates. Top with beans and garnish with remaining parsley.


Nutritional Information:
Per serving
615 calories
12 g total fat
1 g saturated fat
0 mg cholesterol
865 mg sodium
108 g total carbohydrates
15 g fiber
20 g protein