| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 1 | c | Onion. chopped |
| 1/2 | c | Celery, finely chopped |
| 1/2 | c | Green pepper, chopped |
| 3 | Garlic cloves, minced | |
| 14 1/2 | oz | Whole peeled tomatoes |
| 1 1/2 | c | Vegetable broth |
| 1/2 | t | Thyme |
| 1/4 | t | Ground red pepper |
| 3/4 | c | Long grain rice |
| 1 1/2 | c | Red kidney beans, cooked |
| 2 | T | Parsley, chopped |
| 2 | t | Distilled white venegar |
| 1/2 | t | 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. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: <1mg
Sodium: 1307.2mg
Potassium: 682mg
Carbohydrates: 38.1g
Fiber: 8.1g
Sugar: 5g
Protein: 9.2g