Vegetable Creole

Name: Vegetable Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 c. boiled rice; 1/2 c. diced celery; 1/3 c. sliced onions; 1 Tbsp. oil; 2 1/2 c. canned tomatoes; 1 tsp. chopped sweet basil; 1/2 tsp. rosemary; 1 tsp. celery flakes; freshly ground pepper; 1 c. canned cooked peas; 1/2 c. canned kidney beans

Eats Now Editorial Team · General

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Vegetable Creole – a delicious recipe with boiled rice, celery, onions, oil, tomatoes, sweet basil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 c. boiled rice
1/2 c. diced celery
1/3 c. sliced onions
1 Tbsp. oil
2 1/2 c. canned tomatoes
1 tsp. chopped sweet basil
1/2 tsp. rosemary
1 tsp. celery flakes
freshly ground pepper
1 c. canned cooked peas
1/2 c. canned kidney beans

1
Simmer celery and onions in small amount of water until tender.
2
Drain water and add oil.
3
Return to low heat and saute for 1 minute.
4
Add tomatoes, basil, rosemary, celery flakes and pepper.
5
Cook slowly 20 minutes, stirring occasionally.
6
Add peas and kidney beans.
7
Cover; cook 5 minutes longer until thoroughly heated.
8
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. boiled rice, 1/2 c. diced celery, 1/3 c. sliced onions, 1 Tbsp. oil, and more.

Yes, Vegetable Creole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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