Texas Red Beans and Rice

• 2 Tbs. olive oil
• 1/2 cup finely diced onion
• 1/4 cup finely diced celery
• 1 green bell pepper, diced (1 cup)
• 2 pickled jalapenos, seeded and chopped
• 6 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 cup dry red beans, soaked overnight and drained
• 3/4 cup uncooked basmati or jasmine rice
• 4 scallions (white and light green parts), chopped
• 3 Tbs. chopped cilantro

1. In large saucepan, heat oil over high heat.
2. Add onion, celery, bell pepper, jalapenos and garlic and cook, stirring often, until onion is softened, about 2 minutes.
3. Add broth and beans and bring to a boil.
4. Reduce heat and simmer until beans are almost tender (add water if necessary), about 20 minutes.
5. Season with salt and freshly ground pepper to taste.
6. Stir in scallions, cilantro, and rice.
7. Cook until beans are tender and rice is cooked.
8. You may add more broth or water if necessary.

olive oil, onion, celery, green bell pepper, pickled jalapenos, garlic, lowsodium, red beans, basmati, scallions, cilantro

Taken from www.vegetariantimes.com/recipe/texas-red-beans-and-rice-2/ (may not work)