Name: Jambalaya Rice and Beans
Ingredients: 2 tb Oil; 1 c Onion. chopped; 1/2 c Celery, finely chopped; 1/2 c Green pepper, chopped; 3 x Garlic cloves, minced; 14 1/2 oz Whole peeled tomatoes; 1 1/2 c Vegetable broth; 1/2 ts Thyme; 1/4 ts Ground red pepper; 3/4 c Long grain rice; 1 1/2 c Red kidney beans(cooked); 2 tb Parsley, chopped; 2 ts Distilled white venegar; 1/2 ts Salt

There is never a moment in ministry when you aren’t being ministered to. The Savior is not just working through you in the lives of others, but He is also working in you as He works through you. He is not just calling you to be an agent of His transforming grace; He is transforming you by the same grace. He is not just committed to the success of your ministry but also to the triumph of His grace in your own heart and life... You are never just a vehicle of His amazing grace. No, you are always also a recipient of that grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Main dish, Vegetables	4	Servings

INGREDIENTS

2	tb	Oil
1	c	Onion. chopped
1/2	c	Celery, finely chopped
1/2	c	Green pepper, chopped
3	x	Garlic cloves, minced
14 1/2	oz	Whole peeled tomatoes
1 1/2	c	Vegetable broth
1/2	ts	Thyme
1/4	ts	Ground red pepper
3/4	c	Long grain rice
1 1/2	c	Red kidney beans(cooked)
2	tb	Parsley, chopped
2	ts	Distilled white venegar
1/2	ts	Salt

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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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