Jambalaya Rice Cooker
INGREDIENTS:
2 tb Oil
1 c Onion. chopped
1/2 c Celery, finely chopped
1/2 c Green pepper, chopped
3 x Garlic cloves, minced
14 1/2 oz Whole peeled tomatoes
1 1/2 c Vegetable broth
1/2 ts Thyme
1/4 ts Ground red pepper
3/4 c Long grain rice
1 1/2 c Red kidney beans(cooked)
2 tb Parsley, chopped
2 ts Distilled white venegar
1/2 ts Salt
2 tb Oil
1 c Onion. chopped
1/2 c Celery, finely chopped
1/2 c Green pepper, chopped
3 x Garlic cloves, minced
14 1/2 oz Whole peeled tomatoes
1 1/2 c Vegetable broth
1/2 ts Thyme
1/4 ts Ground red pepper
3/4 c Long grain rice
1 1/2 c Red kidney beans(cooked)
2 tb Parsley, chopped
2 ts Distilled white venegar
1/2 ts Salt
Heat the oil in a 3 quart saucepan over medium-high 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.