Red beans and rice

(Entrée, Side dish, Vegetarian)

Number of Servings
4
Ingredients

    Lenten recipe

    • ½ cup fresh parsley
    • 3 green onions, chopped
    • 3 cloves garlic, minced
    • ¼ tsp dried thyme
    • 2 tsp salt
    • 3 Tbsp oil
    • 1 cup rice
    • 2 cups cooked or canned kidney beans
    • 1½ cups vegetable broth*
    • 1 cup water
Instructions
  1. In a large saucepan, add first 5 ingredients into 3 Tbsp of oil. Heat through and add rice. Brown the mixture slightly for about 5 minutes, stirring occasionally.
  2. Add beans, broth, and water and bring to a boil. Reduce heat, cover and cook until water is absorbed, about 15 minutes, stirring occasionally.
  3. Stir and serve hot.

    NOTE: ½ can Cream of Celery soup + 1 cup water or juice from the kidney beans may be substituted for vegetable broth.


Courtesy of CRS's Operation Rice Bowl 2008
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