Red Beans and Red Rice

• 1 tbsp (15 mL) olive oil
• 1 onion, finely chopped
• 1 green bell pepper, seeded and diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) salt (see Notes)
• 1/2 tsp (2mL) cracked black peppercorns
• 1/4 tsp (1 mL) cayenne pepper
• 1 cup (250 mL) Wehani or Camargue red rice, rinsed and drained (see Notes)
• 2 cups (500 mL) water or reduced-sodium chicken stock
• 2 cups (500 mL) drained, rinsed cooked or canned red beans (see Notes)
• 2 cups (500 mL) cooked green peas

1. In a Dutch oven, heat oil over medium heat for 30 seconds.
2. Add onion, bell pepper, celery and garlic and cook, stirring, until pepper is softened, about 5 minutes.
3. Add thyme, salt, peppercorns and cayenne and cook, stirring, for 1 minute.
4. Add rice and toss to coat.
5. Add water and bring to a boil.
6. Reduce heat to low.
7. Cover and simmer until rice is tender and most of the water is absorbed, about 1 hour.
8. Stir in beans and peas and cook, covered, until heated through, about 10 minutes.
9. Variation
10. Red Rice, Sausage and Beans: To turn this into a heartier dish, perfect for a pot luck or buffet, add 4 oz (125 g) diced kielbasa along with the peas.

olive oil, onion, green bell pepper, stalks celery, garlic, thyme, salt, cracked black, cayenne pepper, wehani, water, red beans

Taken from www.cookstr.com/recipes/red-beans-and-red-rice (may not work)