Email to Tiffany Recipe Categories: tiffmak's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BreadMachine BREAKFAST CANDY CANNINGORFREEZING CASSEROLES CoffeeCake CROCKPOT DESSERTS FRUIT JAMSandJELLIES LOWFAT MEATS PASTA POULTRY SANDWICHES SOUPSandSTEWS VEGETABLES Creole-Style Beans and Rice I got this recipe from a magazine several years ago. It is still one of our favorites. List of Ingredients 2 teaspoons oil 1 cup chopped celery 1 medium onion, chopped 1 small red or green bell pepper, chopped 2 jalapeno chile peppers, seeded, finely chopped 2 (8-oz.) cans no salt added tomato sauce 1 (15.5-oz.) can black beans, drained, rinsed 1 (14 1/2-oz.) can ready-to-serve vegetable broth 1/2 cup uncooked long grain white rice 1/4 to 1/2 teaspoon hot pepper sauce Instructions Heat oil in large pan over medium heat. Add celery, onion, bell pepper and chile peppers. Cook and stir 6 to 8 minutes or until tender. Add remaining ingredients; mix well. Bring to boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
I got this recipe from a magazine several years ago. It is still one of our favorites.