Title: Jambalaya Rice and Beans
Categories: Main dish, Vegetables
Yield: 4 Servings

2 tb Oil
1 c Onion. chopped
1/2 c Celery, finely chopped
1/2 c Green pepper, chopped
3 x Garlic cloves, minced
14 1/2 oz Whole peeled tomatoes
1 1/2 c Vegetable broth
1/2 ts Thyme
1/4 ts Ground red pepper
3/4 c Long grain rice
1 1/2 c Red kidney beans(cooked)
2 tb Parsley, chopped
2 ts Distilled white venegar
1/2 ts Salt

Heat the oil in a 3 quart saucepan over medium-high heat. Add the onion,
celery, pepper and garlic. Cook, stirring until the vegetables are soft.
Add the tomatoes and break up with the back of a spoon. Stir in the broth,
thyme and red pepper. Bring to a boil.Stir in the rice. Return to a boil,
reduce the heat and simmer, covered, 15 minutes. Stir in the beans, parsley
and vinegar. Return to a simmer and cook, covered, 15 minutes longer. Stir
in the salt just before serving.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini