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Creole-style Beans and Rice
2 ts Oil
1 c Chopped celery
1 md Onion; chopped
1 sm Red or green bell pepper; chopped
2 Jalapeno peppers; seeded/finely chopped
16 oz No-salt-added tomato sauce
1 cn Red beans; drained, rinsed 15.5-oz. can
1 cn Black beans; drained, rinsed 15 oz. can
1 cn Ready-to-serve vegetable bro 14-1/2 oz. can
1/2 c Long-grain white rice
1/4 tb To 1/2 t. hot pepper sauce
Heat oil in large saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell pepper and jalapeno peppers; cook and stir 6 to 8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.