1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained
Directions
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
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Average Rating:
Karen
Feb 17, 2021
Did not enjoy this at all. Tasted too much like the can of tomatoes I put in there. I seasoned it more and still didn’t like it.
muffbear74
Jun 27, 2017
Made this for my vegetarian son-in-law and the whole family enjoyed it.
Mvivit
Jan 26, 2014
This is a quick-to-fix staple recipe using what's usually in my pantry. Did make a few changes in the spices: just didn't want more Italian flavor, so I used thyme, marjoram, and a bay leaf. I've 1.5'd and doubled this recipe, too. The last time I made it, I cooked up Polish sausage on the side, pulled out my veg-only portions, and added the sausage in. A little file powder at the end is nice, too.
Angel182009
Jun 2, 2013
This recipe was so easy to put together. My husband loves eating rice and is always asking me to make more meals with rice. This was definitely a great change compared to the typical Chinese inspired meals I make.
jmscoker
May 22, 2013
This was spicier then I expected because it was described as "mild", but I thought it had very good flavor. I used precooked rice and eliminated the water for the last portion.
edhenrichs
Apr 28, 2013
No comment left
bribeth
Feb 11, 2013
I made this for vegan and meat eating friends and everyone loved it. In stead of water, I used vegetable broth and it added a little more flavor. We will be using this recipe alot. For those who need meat, it would be very easy to add.
Elly Moorman
Jan 24, 2013
My husband is a vegan (no dairy, no meat, no oil, no nuts) - fixed this dish using veg. broth instead of oil, using frozen green peppers and onions (chopped) for convenience; very tasty. Added a salad and garlic bread for a great meal. Had to cook about 10-12 min. longer for liquid to be absorbed.
Reviews
Did not enjoy this at all. Tasted too much like the can of tomatoes I put in there. I seasoned it more and still didn’t like it.
Made this for my vegetarian son-in-law and the whole family enjoyed it.
This is a quick-to-fix staple recipe using what's usually in my pantry. Did make a few changes in the spices: just didn't want more Italian flavor, so I used thyme, marjoram, and a bay leaf. I've 1.5'd and doubled this recipe, too. The last time I made it, I cooked up Polish sausage on the side, pulled out my veg-only portions, and added the sausage in. A little file powder at the end is nice, too.
This recipe was so easy to put together. My husband loves eating rice and is always asking me to make more meals with rice. This was definitely a great change compared to the typical Chinese inspired meals I make.
This was spicier then I expected because it was described as "mild", but I thought it had very good flavor. I used precooked rice and eliminated the water for the last portion.
No comment left
I made this for vegan and meat eating friends and everyone loved it. In stead of water, I used vegetable broth and it added a little more flavor. We will be using this recipe alot. For those who need meat, it would be very easy to add.
My husband is a vegan (no dairy, no meat, no oil, no nuts) - fixed this dish using veg. broth instead of oil, using frozen green peppers and onions (chopped) for convenience; very tasty. Added a salad and garlic bread for a great meal. Had to cook about 10-12 min. longer for liquid to be absorbed.
No comment left
No comment left