Beans and Rice

2 tsp olive oil
1 medium onion, peeled and chopped
1 medium celery stalk, chopped
1 medium carrot, shopped
3 garlic cloves, minced
1/2 teaspoon kosher salt
1 14-ounce box boil-in-bag rice, uncooked
1 14-ounce can red kidney beans, drained and rinsed
Freshly ground black pepper to taste
1 tbsp taco or fajita seasoning

1. Heat the olive oil in a heavy saucepan over medium-high heat.

2. Add the onion, celery, carrot, garlic, taco seasoning and salt and sauté, stirring, for about 5 minutes.

3 .Pour the rice from the bag into the pan, then stir in the beans and 1 1/4 cups water. Bring to a boil.

4. Cover, reduce heat to medium-low, and simmer until the liquid is absorbed, 10 to 15 minutes.

5. Remove from heat and let stand, covered, for 5 minutes.

6. Season with the black pepper, stir gently, and serve.



Number of Servings: 3

Recipe submitted by SparkPeople user SLM624.