- 2 tsp oil
- 1 cup chopped celery
- 1 medium onion, chopped
- 1 small red or green pepper, chopped
- 2 (8 oz) cans tomato sauce
- 1 (15.5 ounce) can red beans or kidney beans, drained & rinsed
- 1 (15 ounce) can of black beans, drained & rinsed
- 1 (14 1/2 oz) can ready-to-serve vegetable broth
- 1/2 cup long grain white rice
- 1/4 to 1/2 tsp hot sauce
- Heat oil in large nonstick saucepan or Dutch oven over medium heat until hot
- Add celery, onion, bell. cook and stir 6 to 8 minutes or until tender
- Add all remaining ingredients; mix well
- Bring to a boil
- Reduce heat; cover and simmer 20 minutes until rice is tender
- Serve topped with sour cream, shredded cheddar cheese, and rolled up in a flour tortilla.
