Categories: Beans (Round), Main Dish, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion , chopped
- 2 celery ribs , chopped
- 1 medium green bell pepper , chopped
- 3 garlic cloves , minced
- 1 cup long-grain rice
- 3 cups cooked dark red kidney beans , drained and rinsed (two 15.5 oz cans)
- 1 (14 1/2 ounce) can diced tomatoes , drained
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (4 ounce) can mild green chilies , drained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- fresh ground black pepper
- 2 1/2 cups vegetable broth
- 1 tablespoon chopped fresh parsley , for garnish
- Tabasco sauce
Directions
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In a big saucepan, heat the oil over medium heat; add in onion, celery, bell pepper, and garlic; cover and cook until softened, about 7 minutes.
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Stir in the rice, beans, diced tomatoes, crushed tomatoes, chiles, thyme, marjoram, salt, and black pepper to taste.
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Add in the broth; cover and simmer until vegetables are soft and the rice is tender, about 45 minutes.
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Sprinkle with parsley and a splash or two of Tabasco (to taste) and serve.