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What's Cookin Wednesday - Garden Rice and Red Beans

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  • 3 tablespoon(s) vegetable oil
  • 2 large stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 medium (4-6 ounces) red pepper, finely chopped
  • 1 small (4-6 ounces) onion, finely chopped
  • Salt
  • Pepper
  • 1.5 cup(s) long grain white rice
  • 3 cup(s) water
  • 2 clove(s) garlic, crushed with press
  • 1 teaspoon(s) chili powder
  • 3 cup(s) cooked red kidney beans, or 2 cans (15 ounces each) low-sodium red kidney beans
  • 1 can(s) (28 ounces) diced fire-roasted tomatoes
  • 1 tablespoon(s) tomato paste
  • 1 teaspoon(s) (or 2) hot pepper sauce
Directions
  1. In 4-quart saucepan, heat 2 tablespoons oil on medium-high until hot. Add celery, carrots, red pepper, onion, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in rice until well mixed, then add water. Heat to boiling on high. Cover, reduce heat to medium-low, and simmer 15 minutes. Reduce heat to low and simmer 15 minutes longer.
  2. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot. Add garlic and chili powder and cook 30 seconds or until fragrant, stirring. Stir in beans, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Stir in hot sauce to taste.
  3. With fork, fluff rice, divide rice among 4 dinner plates. Top with bean.

    YUM!
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