Ingredients
1 tablespoon canola oil1 medium green pepper, chopped1 medium onion, chopped1 celery rib, chopped3 garlic cloves, minced2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1/2 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1/8 teaspoon fennel seed, crushed1 cup uncooked long grain rice1 can (16 ounces) butter beans, rinsed and drained1 can (16 ounces) red beans, rinsed and drained
Preparation
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
