Food
Teresa Scenna’s Rice and Shell Beans
By Yankee Magazine|Aug 11 2009|
Yield
6 servings
Total Time
30 minutes
Ingredients
1 onion, roughly chopped
2 garlic cloves, minced
2 whole red chili peppers, fresh or dried
2 tablespoons olive oil
5 medium fresh tomatoes (or 1 28-ounce can, drained)
2 cups chicken broth
2 carrots, diced
2 potatoes, diced
2 large celery ribs, diced
1-1/3 cups Uncle Ben’s parboiled white rice (or 1 cup brown rice)
3 cups fresh shell beans (or if canned, rinsed and drained)
1/2 cup fresh basil (or 1 teaspoon dried)
1/2 cup fresh parsley (or 1 teaspoon dried)
1 teaspoon kosher or sea salt
Freshly ground black pepper
Instructions
In a medium saucepan over medium-high heat, saut
