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Jambalaya Rice And Beans

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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


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