Vegetable Creole - cooking recipe

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

Preparation

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