Ingredients
1
tablespoon oil
1/2
cup coarsely chopped onion
1/2
cup coarsely chopped green bell pepper
2
garlic cloves, minced
2
cups water
1
(14.5-oz.) can stewed tomatoes, undrained, cut up
1
(8-oz.) can tomato sauce
1/2
teaspoon dried Italian seasoning
1/4
teaspoon ground red pepper (cayenne)
1/8
teaspoon fennel seed, crushed
1
cup uncooked regular long-grain white rice
1
(15.5-oz.) can butter beans, drained, rinsed
1
(15.5-oz.) can red beans or kidney beans, drained, rinsed
Preparation
Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel. Bring to a boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes or until rice is tender, stirring occasionally.
Stir in beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.
