Creole Beans and Rice
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