Red beans and rice

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
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