Steve M.

Ingredients


1 tablespoon extra virgin olive oil
1 green bell pepper chopped
1 red bell pepper chopped
1 onion chopped
2 celery ribs chopped
4 garlic cloves minced
2 cups vegetable broth
14.5 ounce can fire-roasted diced tomatoes undrained
1 can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
¼ teaspoon celery seed
1 cup uncooked long grain rice
15.5 ounce can pinto beans rinsed and drained
15.5 ounce can red kidney beans rinsed and drained

Instructions
Heat oil over medium-high heat in a large dutch oven or pot. Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Next, add in the garlic, and cook for another minute longer. Pour in the vegetable broth, diced tomatoes, tomato sauce. Add in the herbs and spices; bring to a boil. When the pot comes to a boil, stir in rice; reduce heat. Cover and simmer, stirring occasionally, you don't want the rice to stick, so use caution. You want to simmer until the liquid is absorbed and rice is done, which takes about 15 to 20 minutes. When the rice has finished cooking, stir in the beans and make sure they heat through, before serving.

Kim L.

I love this!

Jack Q.

I agree, tastes great!

Me

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