Ingredients:
- 1-½ yellow onions
- 3 red bell peppers
- 3 sticks celery
- 3 cups white mushrooms, pre-sliced
- 3 tablespoons olive oil
- 3 tablespoons minced garlic
- 3 cups canned diced tomatoes
- 1-½ tablespoons tomato paste
- 1-½ tablespoons cajun seasoning
- 4-½ cups kidney beans
- 3 tablespoons soy sauce
- 1-½ teaspoons dried thyme
- 4-½ cups brown rice (dry)
- 3 tablespoons chopped cilantro
Directions:
- Finely chop onion, red bell pepper, celery, and white mushrooms.
- In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir. Cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
- Add diced tomatoes and tomato paste, stir and add cajun seasoning. Cook 2 more minutes.
- Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
- Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).
Recipe from Platejoy
