Ingredients
Scale
- 2 cups Randall Mixed Beans, drained and rinsed
- 4 tablespoons olive or vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cloves garlic, finely minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 ripe tomatoes, peeled, seeded, and chopped
- 1 medium zucchini, cubed
- 1/2 cup uncooked long grain rice
- 1 cup chicken broth
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 cup finely minced parsley – for garnish
- hot pepper sauce, to taste (optional)
Instructions
- In a deep 12 inch skillet or large sauce pan, heat oil over medium heat. Add onions and peppers. Cook 10 to 15 minutes until vegetables are tender.
- Add garlic, paprika, salt, black pepper, tomatoes, and zucchini. Cover and simmer for 15 minutes.
- Mix in rice, chicken broth, and thyme. Bring to boil. Cover and reduce heat so mixture simmers gently for about 10 minutes.
- Add the Randall Beans, cook about 10 to 15 minutes until rice is tender. If mixture seems dry, add more chicken broth.
- Garnish with minced parsley.
- Good as a main dish or accompaniment to grilled or roasted meat. Can be served hot or at room temperature.
- Makes 4 to 6 servings.