Beans and Rice
Hodges - United States
cooking time - 30 min
serves - 4
- 2 cloves of garlic
- 1 red pepper
- 1 green pepper
- 2 green onions
- 1 red onion
- 3 cups uncooked brown or white rice
- 2 cans dark red kidney beans
- 2 cans black beans
- 2 cans tomato paste w/garlic, basil, oregano (Hunts)
- 1 large can tomato sauce
- 2 tsbp olive oil
- 2 cups veggie broth
In a skillet heat 2 tbsp. olive oil add crushed garlic cloves.
When they begin to brown add green and red pepper, green onions,
red onion, and one can of tomato paste and one cup veggie broth.
As this simmers prepare rice as directed in a seperate pot. Stir
in 1 cup tomato sauce into skillet and the remaining can of tomato
paste and one cup veggie broth. Drain and rinse all cans of beans.
Add beans to the skillet. As this simmers add 2 cups tomato sauce
to cooked rice and stir. Prepare finished dish by layering mixture
onto rice and serve.