Ingredients
- 1 Tbsp (15 mL) Canola Harvest Canola Oil
- ½ bell pepper (green or red), diced
- 1 large onion, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) chili powder
- ¼ tsp (1 mL) cayenne powder (optional)
- 2 cups (500 mL) uncooked rice
- 1 19oz (540 mL) can red kidney beans, drained and rinsed
- 14 oz (398 mL) can diced tomatoes
- 3-3 ½ cups (700-750 mL) water or stock
Method
To cook on stove top
- In large pot or Dutch oven over medium heat add oil. Add veggies and garlic, sauté until softened about 8-10 minutes. Add spices and stir until fragrant, about another minute. Add rice and stir until rice is coated in the oil and everything is well combined.
- Add beans, tomatoes and stock/water. Cover. Bring to a boil. Reduce heat to medium low. Cook until liquid is absorbed and rice is tender. Stir often to reduce sticking/burning to the bottom of the pot. This could take about 25 minutes. If the rice takes longer, add a bit of water at a time until done.
To cook in oven
Preheat oven to 375°F (190°C). Follow directions for stove top. After adding beans, tomatoes and stock. Stir well. Cover and place pot/Dutch oven in oven and cook about 18-25 minutes. Stir once about halfway through. This method doesn’t require as much attention as on the stove top.
1 hour 15 minutes
