Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 2 oz eq M/MA, 2 oz eq whole grain and 3/8 c other vegetables
|14 oz||Onions, raw|
|11 oz||Celery, raw|
|11 oz||Green bell peppers, raw|
|1 #10 can||Red kidney beans, low-sodium, undrained|
|2 bags||Foothill Farms® Cuban Style Black Bean Seasoning Mix (#V465)|
|2 Tbsp||Canola oil|
|23 c||Rice, whole grain brown|
|2/3 c||Olive oil|
Chop vegetables. In a stockpot, saute vegetables in canola oil until onions are translucent.
Add beans, Black Bean Seasoning, olive oil and water to pot. Simmer to 140°F.
Cook rice according to package directions.
For service: put 1 cup of cooked rice in bowl. Pour 3/4 c (about 6 oz ladle) of bean mixture over rice.