creole red beans and rice

Ingredients

• Brown rice

  Long-grain, raw

  1 ½ cup or 278g

• coconut cooking oil

  carrington farms

  2 tbsp or 200g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  3 clove or 9g

• Kidney beans

  Red, mature seeds, canned

  3 ½ cup or 896g

• Diced Tomatoes

  Canned - Del Monte

  14 ½ oz or 411g

• Vegetable Broth

  From bouillons. Low sodium

  14 ½ oz or 411g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Smoked Paprika

  Spice Islands

  1 tsp or 32g

• Salt

  Table

  ¾ tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Prepare rice according to package directions; keep warm.
2. In a large dutch oven over medium-high heat, heat the oil. Add the onion, celery, and bell pepper mix. Cook for 5 minutes or until the vegetables are tender. Add the garlic; cook for 2 more minutes.
3. Mash 1 can of beans. Add the mashed beans, remaining can of beans, tomatoes, broth, thyme, oregano, paprika, salt, pepper, and cayenne pepper to the dutch oven.
4. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes or until the mixture is very hot and slightly thickened. Serve the creole red beans over rice.

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