Prep Time 20 min
Cook Time 20 Min
Servings 8
Difficulty Easy

Ingredients

  • 2 (14.5 ounce) cans chopped tomatoes
  • 1 cup uncooked rice
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 4 cloves garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped green bell pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried basil leaves
  • 1/2 tsp. cayenne pepper
  • 2 (15.5 oz.) cans kidney beans
  • 1 (6 oz.) can tomato paste
  • 3 tbsps. vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. sugar

Directions

  • Step 1

    DRAIN tomatoes, reserving liquid. Add enough water to reserved liquid to measure 2 cups. Pour into medium saucepan. Add rice. Bring to a boil; reduce heat to low. Simmer 20 minutes or until rice is tender.

  • Step 2

    HEAT oil in large saucepan over medium heat. Add onion and garlic; cook and stir until tender. Add celery and carrots; cook and stir until crisp-tender. Add green pepper, cumin, chili powder, basil and cayenne; cook and stir until green pepper is tender.

  • Step 3

    ADD tomatoes. Stir in cooked rice, beans, tomato paste to taste, vinegar, Worcestershire sauce and sugar. Reduce heat to low. Heat thoroughly, stirring occasionally.

Serving size
(1/8 of recipe)

  • Calories 250
  • Calories from Fat40g
  • Total Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 640mg
  • Potassium 0mg
  • Total Carbohydrates 45g
  • Dietary Fiber 8g
  • Sugars 9g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet