Southern Style Rice and Beans

Southern Style Rice and Beans

Ingredients

1 1/2 tablespoons of extra virgin olive oil
1 large yellow onion, finely chopped
2 - 3 cloves garlic, minced
1 large green bell pepper, coarsely chopped
1 cup long grain white or brown rice
2 cups of crushed tomatoes
About 1/3 of an 8 oz. pkg. of baby bella sliced mushrooms
2 cups of water
1/8 - 1/4 teaspoon ground red pepper (Cayenne)
1/4 teaspoon sea salt
1 teaspoon dried marjoram, crumbled fine
1 teaspoon of smoked paprika
1 can (15 oz.) red kidney beans, drained and rinsed
1 1/2 cups of frozen green peas, thawed and drained
8 oz. of kale, coarsely chopped or shredded

How we make it

Heat the olive oil in a large saucepan or skillet, over medium heat.
Add the garlic and onion and sauté for about 5 minutes or until tender.
Add the green pepper and continue to sauté for another 3 minutes. Stir ocassionally.
Add the rice to the saucepan and mix thoroughly. Then add the water and mix again. Bring to a boil then reduce the heat to a low simmer, cover and allow to cook for 5 minutes.
Add the tomatoes, salt, Cayenne pepper, paprika and marjoram. Stir to mix well. Keep covered and allow to cook for another 12 to 14 minutes, or until the rice is somewhat tender.
Stir in the peas, kale and beans, return to cover and cook for another 5 to 8 minutes or until the rice is tender and the vegetables are heated through.

Serve with a side of applesauce and some freshly baked corn muffins.

Serves 4.

Per serving: Calories 420, Calories from Fat 60, Total Fat 6.83g, Saturated Fat 1.02g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 248mg, Potassium 1782mg, Total Carbs 106.86g, Dietary Fiber 27.3g, Sugars 8.57g, Protein 28.76g


Note: Feel free to adjust the amount of Cayenne to suit your taste...you may like it hotter than this recipe makes it. Also try adding a teaspoon of red pepper flakes to the mix right before the last 5 to 8 minute cook time.