1 Tbsp. canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (8 ounces) tomato sauce
½ tsp. Italian seasoning
¼ tsp. salt
¼ tsp. crushed red pepper flakes
1/8 tsp. fennel seed, crushed
1 cup uncooked long grain rice
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (17 ounces) butter beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through. Yield: 6 servings; 1 1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein. Taste of home, February/March 2013.