Red Beans and Brown Rice Yield 4 1-1/2 cup servings.
1/2 tbsp olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1/2 medium carrot, finely chopped 2 medium garlic cloves, minced 1/2 c. uncooked brown rice 1 tsp dried thyme, crumbled 1 tsp ground cumin 1/4 tsp crushed red pepper flakes 1/4 tsp salt 1 14.5-oz. can no-salt-added diced tomatoes, undrained 1 8-oz. can no-salt-added tomato sauce 1 c. water 1 15-oz. can no-salt-added kidney beans, rinsed and drained Heat large nonstick skillet over medium-high heat. Pour oil into pan and swirl to coat bottom. Cook onion, peppers, carrot and garlic 3 to 4 minutes, or until onion is tender, stirring occasionally. Stir in rice, thyme, cumin, red pepper flakes and salt. Cook 1 minute, stirring to coat the rice. Stir in tomatoes, tomato sauce and water. Increase heat to high and bring to a boil. Reduce heat and simmer, covered for 50 minutes, or until the rice is almost tender. Stir in beans; cook 10 to 15 minutes, or until rice is tender and most of the liquid is absorbed. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
