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