Collard Stuffed with Red Beans and Rice

Heat a large non-stick skillet over medium-high heat and coat it in olive oil.

Add the onion and a pinch of salt, and cook, stirring regularly, until it
begins to brown. Add the green pepper and cook, adding a little water if it
starts to dry out until the vegetables are tender. Add the garlic and cook
for another minute.

Remove ¾ of a cup of the vegetables from the skillet and mix them in a bowl
with the fire-roasted tomatoes and a little salt and pepper to taste. Set
aside.

Add the rice, red beans, seasonings, and ¼ cup of bean-cooking liquid or
vegetable broth to the skillet. Reduce heat to very low and cook for about 10
minutes, stirring regularly and adding additional liquid if it starts to dry
out. Remove from heat.

Meanwhile, bring a large pot of water to boil. Trim the thick part of the
central rib of the collard leaves. In two batches of 6, place the collard
leaves into the boiling water so they are submerged. Boil for 3 minutes.
Remove with a slotted spoon and rinse in cool water. Repeat with remaining
leaves.

Preheat oven to 350 degrees.

Spoon the tomato mixture into the casserole dish. Place collard on top and
spoon in 2-3 tablespoons of the rice mixture and wrap.

Spoon the remaining tomato mixture over the roll and cover the baking dish
with aluminum foil. Bake at 350 for 40 minutes.