Ingredients
- 3 garlic (cloves)
- 2 distilled venegar (white)
- 1 1/2 c kidney beans (red)
- 1 1/2 c vegetable broth
- 14 1/2 oz tomatoes (whole peeled)
- 1 c onion
- 3/4 c long rice (grain)
- 1/2 c green pepper
- 1/2 c celery
- 2 tb oil
- 2 tb parsley
- 1/2 ts thyme
- 1/4 ts pepper (ground red)
- 1/2 ts salt
Heat the oil in a 3 quart saucepan over medium-high heat. Add the onion, celery, pepper and garlic. Cook, stirring until the vegetables are soft. Add the tomatoes and break up with the back of a spoon. Stir in the broth, thyme and red pepper. Bring to a boil.Stir in the rice. Return to a boil, reduce the heat and simmer, covered, 15 minutes. Stir in the beans, parsley and vinegar. Return to a simmer and cook, covered, 15 minutes longer. Stir in the salt just before serving. ~-
