Texas Red Beans and Rice Recipe 
Mexican Recipes from Razzle Dazzle Recipes
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Texas Red Beans and Rice

2 tablespoons olive oil
1/2 cup finely diced onion
1/4 cup finely diced celery
1 green bell pepper, seeded and diced
2 pickled jalapeños, chopped
6 garlic cloves, minced
6 cups vegetable stock
1 cup red beans, soaked overnight and drained
3/4 cup rice
Salt and pepper, to taste
4 scallions, chopped
3 tablespoons fresh cilantro leaves, chopped

In a large saucepan set over high heat, heat the oil until lightly smoking. Add the onion, celery, bell pepper, jalapeños and garlic and cook for 2 minutes, or until the onion is translucent. Add the stock and beans and bring to a boil. Reduce heat to a simmer and cook for 1 hour, or until the beans are almost tender.

Add the rice, cover the pan and simmer for 20 minutes longer, or until the rice and beans are tender (add a little water, if necessary). Season with salt and pepper and stir in the scallions and cilantro. This dish can be made ahead and reheated.

Makes 4 servings.

Approximate values per serving: 615 calories, 13 g fat, 4 mg cholesterol, 24 g protein, 102 g carbohydrates, 18 g fiber, 2,577 mg sodium, 19 percent calories from fat.

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