Creole Beans and Rice
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INGREDIENTS 2 cans (14-1/2-ounces each) peeled, no salt added tomatoes 1 cup uncooked long grain rice 2 tablespoons Crisco Shortening or Crisco 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 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dried basil leaves 1/2 teaspoon cayenne pepper 2 cans (16-ounces each) kidney beans, drained 1 can (6-ounces) tomato paste, no salt added 3 tablespoons vinegar 1 tablespoon Worcestershire sauce 1 teaspoon sugar Drain tomatoes, reserving liquid. Add enough water to make 2 cups. Pour into medium saucepan. Add rice. Bring to a boil. Reduce heat. Simmer 20 minutes or until rice is tender. Heat Crisco Shortening or Crisco Oil in a large saucepan on medium heat. Add onion and garlic. Cook until softened. Add celery and carrots. Cook until almost done. Add green pepper, cumin, chili powder, basil and cayenne pepper. Cook until tender. Add tomatoes. Break up with spoon. Stir in kidney beans, rice, tomato paste, vinegar, Worcestershire sauce, and sugar. Heat on low. Makes 8 servings