- ½ cup fresh parsley
- 3 green onions, chopped
- 3 cloves garlic, minced
- ¼ tsp dried thyme
- 2 tsp salt
- 3 Tbsp oil
- 1 cup rice
- 2 cups cooked or canned kidney beans
- 1½ cups vegetable broth*
- 1 cup water
- In a large saucepan, add first 5 ingredients into 3 Tbsp of oil. Heat through and add rice. Brown the mixture slightly for about 5 minutes, stirring occasionally.
- Add beans, broth, and water and bring to a boil. Reduce heat, cover and cook until water is absorbed, about 15 minutes, stirring occasionally.
- Stir and serve hot.NOTE: ½ can Cream of Celery soup + 1 cup water or juice from the kidney beans may be substituted for vegetable broth.
Courtesy of CRS’s Operation Rice Bowl 2008
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