California Rice and Bean Dish
The original name of this recipe is “Kees’s Rice and Bean Dish,” because it was given to me by my friend Kees when I lived in CA. Since likely no one reading will know Kees, I have changed the name. This is a very healthy and filling dish, fast and easy to make, and it tastes so good! Often I will make some and Scott and I will eat it for lunch for several days.
- 2 tsp olive oil
- 1 cup chopped celery
- 1 medium onion, chopped
- 1 red pepper, chopped
- 2 tbsp green chili, canned (I usually just dump in the whole can, if it’s one of the small cans)
- 1 can tomato sauce
- 1 can black beans
- 1 can red beans
- 1/2 cup uncooked long grain or wild rice
- 1 can vegetable broth (can use chicken broth)
- minced fresh garlic
Heat oil in a large pan. Add onions, celery, pepper, and green chilies. Cook and stir 8-10 minutes. Add remaining ingredients and mix well – bring to a brief boil. Immediately reduce heat. Cover and simmer at low for 20 minutes.