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By: Brianna A.
| Description: | ||
| Time: | 1 hr 48 min (15 min to prepare, 1 hr 33 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 teaspoons oil 1 each medium onion, chopped 1 each red bell pepper, chopped 1 each green bell pepper, chopped 2 each large cloves garlic, minced 2 cups water 1 each (14.5 oz.) can stewed tomatoes with liquid, cut up 1 each (15 oz.) can tomato sauce 0.5 teaspoon dried Italian seasoning 0.25 teaspoon cayenne pepper (ground red pepper) 0.125 teaspoon fennel seed, crushed 0.5 cups uncooked rice 2 each to 3 (15.5 oz.) cans of various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans |
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| Directions: | ||
| 1. Heat oil in large skillet or pot w/ lid over medium-high heat. Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender. 2. Stir in water, tomatoes, tomato sauce, and spices. Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25-35 minutes for white rice) until rice is tender and liquid is absorbed. Stir occasionally during cooking time. 3. Gently stir in beans. Simmer another 5 minutes or so, until thoroughly heated. This makes a good quantity for a large family. The results are pretty moist. If you prefer it drier, you may want to add more rice or less liquid. |
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| Notes: | ||
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