1 Tbsp. bacon grease or canola oil
2 celery ribs, chopped (optional)
1 medium green pepper, chopped (optional)
1 medium onion, chopped
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can kidney beans, rinsed and drained
2 cups brown rice, cooked
2 tsp. Worcestershire sauce
1½ tsp. chili powder
¼ tsp. pepper
¼ cup Cheddar cheese, shredded
¼ cup sour cream
2 green onions, chopped
In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion. Cook and stir until tender.
Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat and simmer, covered, until heated through, about 7-9 minutes. Top with cheese, sour cream and green onions.
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