Red Beans and Rice

From the Kitchen of Cheryl Qualls

Ingredients

• 1 28-oz can diced tomatoes
• 1 small onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon cayenne
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 1/4 cup chopped fresh cilantro (or fresh parsley)
• 2 teaspoons sherry vinegar (red wine vinegar works too)

Directions

• Combine the tomatoes, onion, bell pepper, thyme, marjoram, and cayenne in a large saucepan; bring to a boil. Reduce the heat and simmer, covered, about 5 minutes.
• Stir the rice and cilantro into the tomato mixture. Simmer, stirring often, until most of the liquid is absorbed, about 10 minutes. Stir in the vinegar and remove the saucepan from the heat. Let stand, covered, about 5 minutes before serving. Serving size is 1 1/2 cups. 4 points per serving.

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