Red Beans And Rice

• 2 teaspoons vegetable oil
• 4 ounces ham diced
• 1 cup onions diced
• 1/2 cup green bell peppers diced
• 1/2 cup celery diced
• 2 teaspoons garlic minced
• 1 teaspoon jalapeno pepper diced
• 8 ounces kidney beans, canned
• 1/2 cup tomato juice
• 1/2 teaspoon oregano dried
• 2 cups rice cooked
• 2 tablespoons scallions, spring or green onions chopped
• 2 tablespoons parsley leaves minced

1. In a medium nonstick skillet, heat oil over medium heat; add ham (if using), onion, bell pepper, celery, garlic and jalapeno pepper.
2. Cook, stirring constantly, until vegetables are soft, about 5 minutes.
3. Add beans, tomato juice, oregano and 1/4 cup of water.
4. Bring to a boil; reduce heat to low and simmer uncovered for 10 Spoon bean mixture over hot cooked rice, sprinkle with scallions and parsley to garnish, and serve.

vegetable oil, ham diced, onions, green bell peppers, celery, garlic, jalapeno pepper, kidney beans, tomato juice, oregano, rice cooked, scallions, parsley

Taken from recipeland.com/recipe/v/red-beans-rice-45030 (may not work)