Red beans and rice

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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
  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
© 2008 Jupiterimages Corporation.

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