Not a traditional red beans and rice – no sausage or thick sauce but rather a healthy plate of beans, rice and tons of vegetables. Add hot sauce to taste (I had mine pretty fiery)!
Red Beans and Rice
- 1 Tbsp vegetable oil
- 1 large onion, chopped
- 14 ounce bag bell pepper strips, chopped
- ½ cup celery, diced
- 1 tsp garlic, minced (jarred works well)
- 1 tsp dried thyme
- 2 dried bay leaves
- 14.5 ounce can diced tomatoes
- 1 15 to 16 ounce cans lower sodium kidney beans, rinsed and drained
- Hot sauce
- 1 cup long grain rice
- 2 cups water
In a skillet heat the oil over medium, add the onion, peppers and celery until tender, adding the garlic and thyme in at the end. Stir in the tomatoes and bay leaves, turn up the heat to bring to a boil. Lower the heat to medium-low, cover tightly and let simmer for 15 minutes. Add in the beans and ½ teaspoon hot sauce and let simmer covered for another 10 to 15 minutes. Season to taste with salt and more hot sauce as desired. (I used Tabasco for my sauce)
Meanwhile bring the water to a boil in a saucepan, add in the rice and lower to medium-low. Cover tightly and let cook for 20 minutes. Let rest for 5 minutes off the heat and fluff up.
Top the rice with the beans.
Serves 4 to 6 (although you might want to make more rice if serving 6).