| CREOLE BEANS AND RICE |
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Serves 82 cans (14-1/2 ounces each) peeled no-salt added tomatoes, undrained 1 cup uncooked rice 2 tablespoons CRISCO Oil 1/2 cup chopped onion 4 garlic cloves, 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 2 cans (15-1/2 ounces each) kidney beans, drained 1 can (6 ounces) no-salt added tomato paste 3 tablespoons vinegar 1 tablespoon Worcestershire sauce 1 teaspoon sugar Drain tomatoes, reserving liquid. Add enough water to reserved liquid to measure 2 cups. Pour into medium saucepan. Add rice. Bring to a boil on medium-high heat. Reduce heat to low. Simmer 20 minutes or until rice is tender. Heat oil in large saucepan on medium heat. Add onion and garlic. Cook and stir until tender. Add celery and carrots. Cook and strir until crisp-tender. Add green pepper, cumim, chili powder, basil and cayenne. Cook and stir until green pepper is tender. Add tomatoes. Break up with spoon. Stir in rice, beans, tomato paste, vinegar, Worcestershire sauce and sugar. Reduce heat to low. Heat thoroughly, stirring occaisonally. Garnish if desired. |
