Categories: Easy, Main dish

Ingredients

• 1 1/3 cup(s) long-grain white rice
• 1 tablespoon(s) olive oil
• 1 large onion, chopped
• 1 stalk(s) (medium) celery, sliced
• 2 clove(s) garlic, finely chopped
• 1 can(s) (15- to 19-ounce) low-sodium red kidney beans
• 1 can(s) (15- to 19-ounce) low-sodium pink beans
• 1 reduced-sodium ham steak, 1/2 inch thick, diced into 1/2-inch chunks or
• Canadian bacon
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) ground black pepper

Directions

1. 1. Cook rice as label directs.

2. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, celery, and garlic, and cook 7 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally.

3. 3. Stir in beans with their liquid, ham/canadian bacon, thyme, and pepper; heat to boiling over medium-high heat. Reduce heat to low; simmer 10 minutes or until mixture thickens slightly.

4. 4. To serve, spoon rice dish & top with bean mixture.

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