Red Beans & Rice With Salsa 1 Recipe
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Red Beans & Rice With Salsa 1
1/2 cup Dried red beans
1/2 cup Dried kidney beans
3 cup Water
1 1/2 cup Chopped onion (1-2 onions)
3 Garlic cloves, peeled and
-halved lengthwise
1 tsp Dried oregano
1 Bay leaf
2 tbsp Chili powder
1 tsp Ground cumin
1 tsp Dried coriander
1 tsp Crushed red pepper flakes
1 cup Tomato juice
1 cup Brown rice
2 cup Chicken stock, fat skimmed
FOR THE SALSA
1 1/2 cup Cubed tomato (1 large)
2 tbsp Minced jalapeno pepper
-(1 large pepper)
1/4 cup Sliced scallion, white part
-only (2 large scallions)
1/4 cup Fresh squeezed lime juice
1/4 cup Chopped fresh cilantro
Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at
least 8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups
water. Bring to a boil over medium heat and cook for 5 minutes.
Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to
low and simmer, uncovered, for about 1 hour, until the beans are
tender.
Add the chili powder, cumin, coriander, red pepper flakes, and tomato
juice, stirring to mix. Continue to cook while preparing the rice.
Put the rice and chicken stock in a medium saucepan. Bring to a boil
over medium-high heat. Cover, reduce the heat to low, and simmer for
45 minutes, or until tender.
In the meantime, combine all the salsa ingredients in a small serving
bowl and set it aside for the flavors to meld.
When the rice is done, stir it into the bean mixture. Ladle into
bowls and serve with the salsa on the side.
Fat per serving= 2.1 grams Calories per serving= 278
IN THE KITCHEN WITH ROSIE by Rosie Daley Submitted By PAT KEYS
On SAT, 20 MAY 1995 001307
~0400 (EDT) |
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