Ingredients:
1 tablespoon oil
1/2 cup coarsely chopped onions
1/2 cup coarsely copped green bell peppers
2 cloves garlic, minced
2 cups water
1 (14 1/2 ounce) cans stewed tomatoes, undrained,cut up
1 (8 ounce) cans tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground red pepper ( cayenne)
1/8 teaspoon fennel seeds, crushed
1 cup uncooked long-grain white rice
1 (16 ounce) cans red beans, drained,rinsed
1 (55 1/2 ounce) cans butter beans, drained,rinsed
Directions:
Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.
Servings: 5
Time preparation: 15 min.
Time total: 60 min.