Advertisements

Quick Dinners: Creole Veggies with Black Beans And Rice

creole-veggiesWe’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.

Creole Vegetables with Black Beans and Rice

  • 1 cup Jasmine Rice
  • 1 -15 oz can no salt black beans (drained and rinsed)
  • limejuice
  • 1 tbsp olive oil
  • 6 green onions, chopped (including greens)
  • 1/2 each: green, red and orange pepper, diced
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 1-14 oz can no salt diced tomatoes
  • salt to taste

Cook rice according to package directions, keep warm.

Add beans and a dash of limejuice and salt to saucepan and heat through.

In a skillet, heat olive oil, add onions and saute until softened, add peppers and celery, saute for 2-3 minutes. Add carrots, cook additional 2-3 minutes and add tomatoes. Add a tablespoon of Creole seasoning (recipe below) and mix in. Bring to a low boil, reduce heat to medium low and let simmer until carrots are tender.  Salt to taste and add more seasoning as needed.

Place rice, beans and tomato mixture in separate bowls and let everyone mix to their own taste. Put remaining Creole Seasoning on the table for garnish.

Serves 4.

Creole Seasoning

  • 2 tsp paprika (go for the good stuff)
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 2 tsp garlic powder (not garlic salt)
  • 1/4 to 1/2 tsp cayenne pepper (depending on the heat you like)

Mix all together and grind with a mortar and pestle or run through a spice grinder.  Add to tomato mixture.

*you can use dried beans, cooked and drained



 

Advertisements

About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on January 3, 2017, in What's 4 Dinner Solutions. Bookmark the permalink. Comments Off on Quick Dinners: Creole Veggies with Black Beans And Rice.

Comments are closed.

%d bloggers like this: