Creole Beans And Rice

• 29 ounces chopped tomatoes undrained
• 1 cup rice uncooked
• 2 tablespoons Crisco Pure Vegetable Oil
• 1/2 cup chopped onion
• 4 cloves garlic minced
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried basil leaves
• 1/2 teaspoon cayenne pepper
• 31 ounces kidney beans rinsed and drained
• 6 ounces tomato paste or to taste
• 3 tablespoons vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar

1. DRAIN tomatoes, reserving liquid. Add enough water to reserved liquid to measure 2 cups. Pour into medium saucepan. Add rice. Bring to a boil; reduce heat to low. Simmer 20 minutes or until rice is tender.
2. HEAT oil in large saucepan over medium heat. Add onion and garlic; cook and stir until tender. Add celery and carrots; cook and stir until crisp-tender. Add green pepper, cumin, chili powder, basil and cayenne; cook and stir until green pepper is tender.
3. ADD tomatoes. Stir in cooked rice, beans, tomato paste to taste, vinegar, Worcestershire sauce and sugar. Reduce heat to low. Heat thoroughly, stirring occasionally.

tomatoes, rice, vegetable oil, onion, garlic, celery, carrots, green bell pepper, ground cumin, chili powder, basil, cayenne pepper, kidney beans, tomato, vinegar, worcestershire sauce, sugar

Taken from www.yummly.com/recipe/Creole-Beans-and-Rice-1242480 (may not work)