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Ingredients
US|METRIC
4 SERVINGS
- 29 oz. chopped tomatoes (undrained)
- 1 cup rice (uncooked)
- 2 Tbsp. Crisco Pure Vegetable Oil
- 1/2 cup chopped onion
- 4 cloves garlic (minced)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped green bell pepper
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 tsp. dried basil leaves
- 1/2 tsp. cayenne pepper
- 31 oz. kidney beans (rinsed and drained)
- 6 oz. tomato paste (or to taste)
- 3 Tbsp. vinegar
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sugar
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Directions
- DRAIN tomatoes, reserving liquid. Add enough water to reserved liquid to measure 2 cups. Pour into medium saucepan. Add rice. Bring to a boil; reduce heat to low. Simmer 20 minutes or until rice is tender.
- HEAT oil in large saucepan over medium heat. Add onion and garlic; cook and stir until tender. Add celery and carrots; cook and stir until crisp-tender. Add green pepper, cumin, chili powder, basil and cayenne; cook and stir until green pepper is tender.
- ADD tomatoes. Stir in cooked rice, beans, tomato paste to taste, vinegar, Worcestershire sauce and sugar. Reduce heat to low. Heat thoroughly, stirring occasionally.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol |
| Sodium470mg20% |
| Potassium1750mg50% |
| Protein18g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber7g28% |
| Sugars17g |
| Vitamin A170% |
| Vitamin C250% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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