Rice and Bean Creole

By dashy_65

Ingredients

• 1 c. chopped onions
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1/2 c. chopped red pepper
• 2 garlic cloves, minced
• 1 T. olive oil
• 1 (14 oz) diced tomatoes with peppers
• 1 c. rice, uncooked
• 1/4 c. water
• 1 t. dried thyme leaves
• 1/4 t. red pepper
• 1 bay leaf
• 1 (16 oz) pinto beans, drained and rinsed
• chopped green onions
• Salsa

Details

Servings 4

Preparation

Step 1

In Dutch oven, saute onions, celery, peppers and garlic in oil for 2 minutes; cover and simmer 10 minutes until tender. Stir in tomatoes, rice, water, thyme, red pepper and bay leaf. Heat to boil; cover.

Bake at 350* for 20 minutes. Remove bay leaf; stir in beans. Cover and bake 10 minutes or until rice is cooked. Garnish with green onions if desired.

Add salsa at end for more flavor.

265 cal, 4 g fat