2 cups chik’n broth
¾ cup water
2 tablespoons olive oil
1 red onion, diced
3 tablespoons garlic, minced
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ cup chopped celery
1 cup uncooked rice
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon thyme
1 bag sliced okra, frozen
1 can white beans
1 can dark red kidney beans, drained and rinsed
1 can petite diced tomatoes
1 tablespoon tomato paste
1. Over medium high heat, in Dutch oven or a large pot, heat olive oil. Add onion, garlic, peppers, and celery; sauté until vegetables are tender about 5 minutes.
2. Add rice, oregano, paprika, pepper flakes, and thyme; stir for 2-3 minutes.
3. Add broth, water, tomato paste and diced tomatoes; stir and bring to a boil. Reduce heat, add okra, white beans, and kidney beans, mix well. Cover and simmer for 20-25 minutes.
4. Remove from heat and let stand for 5 minutes. Serve in bowls.
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