Red Beans and Red Rice
- 1 tbsp (15 mL) olive oil
- 1 onion, finely chopped
- 1 green bell pepper, seeded and diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp (5 mL) dried thyme leaves
- ½ tsp (2 mL) salt
- ½ tsp (2mL) cracked black peppercorns
- ¼ tsp (1 mL) cayenne pepper
- 1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained
- 2 cups (500 mL) water or reduced-sodium chicken stock
- 2 cups (500 mL) drained, rinsed cooked or canned red beans
- 2 cups (500 mL) cooked green peas
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Beans, cooked or canned red (2 cups)
- Celery (4 stalks)
- Garlic (4 cloves)
- Green bell pepper (1)
- Green peas, cooked (2 cups)
- Onion (1)
- Thyme, dried leaves (1 tsp)
- Canned Goods
Water or reduced-sodium chicken stock (2 cups)
- Cooking & Baking
- Cayenne pepper (1/4 tsp)
- Olive oil (1 tbsp)
- Peppercorns, cracked black (1/2 tsp)
- Salt (1/2 tsp)
- Pasta & Grains
- Wehani or camargue red rice (1 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published July 6, 2012 (7 months ago).
60 people saved this recipe.
