Recipe - Jambalaya Rice And Beans

2 tablespoon Oil
1 cup Onion. chopped
One half cup Celery, finely chopped
One half cup Green pepper, chopped
3 x Garlic cloves, minced
14 One half ounce Whole peeled tomatoes
1 One half cup Vegetable broth
One half teaspoon Thyme
One fourth teaspoon Ground red pepper
Three fourths cup Long grain rice
1 One half cup Red kidney beans(cooked)
2 tablespoon Parsley, chopped
2 teaspoon Distilled white venegar
One half teaspoon Salt

Heat the oil in a 3 quart saucepan over mediumhigh heat. Add the onion,
celery, pepper and garlic. Cook, stirring until the vegetables are soft.
Add the tomatoes and break up with the back of a spoon. Stir in the broth,
thyme and red pepper. Bring to a boil.Stir in the rice. Return to a boil,
reduce the heat and simmer, covered, 15 minutes. Stir in the beans, parsley
and vinegar. Return to a simmer and cook, covered, 15 minutes longer. Stir
in the salt just before serving.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini