Serves 8
Ingredients
- 16 oz Jasmine Rice
- 2 Tbsp olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 red pepper, diced
- 2 Tbsp Cajun seasoning
- 1 can (19 oz) pinto beans, drained and rinsed
- 1 cup tomato sauce
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp thinly sliced green onions
- 1 Tbsp lemon juice
Directions
- Heat oil in large skillet set over medium heat; cook onion, celery, red pepper and Cajun seasoning for about 5 minutes or until vegetables are slightly softened.
- Increase heat to medium-high; stir in rice, pinto beans, tomato sauce and 1/4 cup water. Cook for about 5 minutes or until heated through and sauce is thickened.
- Remove pan from heat; stir in parsley, green onions and lemon juice. Divide evenly among bowls.
Notes
- To add a bit of a smoky flavor, sprinkle the rice with cooked and crumbled bacon of each serving.
- To make this recipe a bit more authentic Creole, swap the pinto beans out for red beans.
