Lemon Rice is light and sprite tasting and compliments the refreshing taste of the Tomato Beans beautifully!

Makes 4 servings

4 T. margarine

4 garlic cloves, peeled and finely chopped

½ c. diced green pepper, 3/8 inch squares

½ c. diced onion, 3/8 inch squares

28 oz. can whole tomatoes, drained, seeded and diced

salt and pepper

16 oz. can Heinz Vegetarian Beans In Tomato Sauce (is gluten-free)

¼ c. chili sauce (I used Heinz – gluten-free)

1 c. long grain white rice

1 c. water

¼ c. juice of fresh squeezed lemon

2 t. sugar

1 t. salt

In medium saucepan, over low heat, melt margarine. Add garlic and cook till softened, being careful not to brown it.

Add green pepper and onion and sauté till wilted, about 5-7 minutes.

Add tomato meats, stir well, then salt lightly and pepper liberally. Cook on medium-low heat for 5 minutes.

Add beans and stir to disperse evenly.

Add chili sauce and stir again. Cook on low heat, uncovered, for 20 minutes, stirring frequently.

In medium saucepan, combine rice, water, lemon juice, sugar and salt. Stir well, bring to boil, stir again. Cover tightly, reduce heat to low and cook exactly 20 minutes. Fluff with fork.

To serve: Spoon Tomato Beans onto individual plates and a serving of Lemon Rice alongside the beans.

Notes: Be sure to drain tomatoes. We don’t want the liquid in this recipe; it will make the beans too soupy.

Use only fresh squeezed lemon juice in the rice, not the bottled type.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."