1cupcanned dark red kidney beans,rinsed and drained
For the rice:
2cupsrice,prepared as directed on the package
2cupsbroccoli,about 1 head, chopped
1medium white onion,diced
red kidney beans and chopped broccoli,for garnish
For the sauce:
Add all the ingredients to a blender and blend well. Set aside.
For the rice:
Begin to prepare the rice according to package directions.
Meanwhile, prepare an ice bath for the broccoli filling a medium sized bowl with about 2 cups of water and 1 cup of ice cubes.
In a deep pot, boil 4 cups of water. Add the broccoli and cook for one minute.
Remove the broccoli with a slotted spoon and add to the ice bath to stop the cooking process. Take the broccoli out of the ice water immediately, place on a plate and set aside.
In a sautee pan over medium heat, add the onions, celery and green pepper. Add about three tbsp. of water to prevent sticking. (Keep a little water on hand and add to the pan as needed.) Stir continously to prevent sticking.
After about 5 minutes, the veggies will start to soften, remove the pan from the heat.
Once the rice is cooked and fluffed in the pot, add the broccoli, onions, celery and peppers to the rice and stir over medium heat.
As the veggies and rice begin to warm, add the cheesy red bean sauce and continue to heat until the entire dish is heated throughout.
Divide the rice among your serving bowls and garnish with red beans and/or broccoli if desired.
Cheesy Red Bean Sauce and Rice - A Vegan Jambalaya https://beautyandthebeets.com/cheesy-red-bean-sauce-rice-vegan-jambalaya/