New Orleans Red Beans and Rice

From the Kitchen of Cheryl Qualls

Ingredients

• 3/4 cup quick-cookig brown rice
• 1 1/2 Tablespoons extra-virgin olive oil
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 (14 1/2 oz) can diced tomatoes with basil, garlic, and oregano
• 1 (15 1/2 oz) can red kidney beans, rinsed and drained

Directions

• Prepare the rice according to package directions, omitting the fat. Keep warm.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the celery, onion, bell pepper, garlic, chili powder, paprika, and cumin; cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes and bring to a boil. reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes. Add the beans and simmer until heated through, about 2 minutes.
• Serve with the rice. Serving size is 1/2 cup. 6 points.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 15-Oct-2006. All rights reserved.