Deep South Rice and Beans

Deep South Rice and Beans

I made this amazing dish a few months ago, and my family loved it! The recipe is from Cook’s Library Vegetarian cookbook. (serves 4)

INGREDIENTS:

• 1 cup long grain rice
• 4 tbsp olive oil
• 1 small green bell pepper, halved, deseeded and chopped
• 1 small red bell pepper, halved, deseeded and chopped
• 1 onion, chopped finely
• 1 small red or green chile, seeded and chopped finely
• 2 tomatoes, chopped
• 1 cup canned red kidney beans, rinsed and drained
• 1 tbsp chopped fresh basil
• 2 tsp chopped fresh thyme
• 1 tsp Cajun spice
• salt & pepper
• fresh basil leaves, to garnish

DIRECTIONS

1. Cook the rice in boiling, lightly salted water for 12 minutes, until it is just tender. Rinse under cold water, drain, and set aside.
2.  Heat the olive oil in a skillet, add the green and red bell peppers, the onion, and cook for about 5 minutes, until soft.
3. Add the chile and tomatoes and cook for 2 minutes.
4. Add the vegetables and the drained red kidney beans to the cooked rice, and stir to combine.
5. Add the chopped fresh herbs and the Cajun spice to the rice mixture and combine.
6. Season the salad to taste with salt & pepper and serve, garnish with fresh basil leaves.