Red Beans And Rice With Salsa (oprahs Favorites?) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
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 t: Dried oregano,
1: Bay leaf,
2 T: Chili powder,
1 t: Ground cumin,
1 t: Dried coriander,
1 t: Crushed red pepper flakes,
1 cup: Tomato juice,
1 cup: Brown rice,
2 cup: Chicken stock, fat skimmed off.
---FOR THE SALSA--------,
1 1/2 cup: Cubed tomato, 1 large tomato
2 T: Minced jalapeno, 1 large pepper
1/4 cup: Sliced scallion, white part only, 2 large scallions
1/4 cup: Lime juice,
1/4 cup: Chopped fresh cilantro,
Directions:
Pick over and rinse the beans. Put into a large bowl and cover completely
w/cold water. Let soak overnight or at least 8 hrs. Drain beans and put
into lg. pot. Add 3 cups water and bring to boil over med. heat. Cook for 5
min. Stir in onion, garlic, oregano, bay leaf. Reduce heat to low and
simmer uncovered about 1 hr till 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 rice and chicken stock in
med. pan. Bring to boil over med-high heat. Cover, reduce heat to low,
simmer 45 min. or until tender. In the meantime, combine all the salsa
ingred- ients in a small bowl & set aside for flavors to meld. When rice is
done, stir into bean mixture. Ladle into bowls & serve w/salsa on the side.
I made this w/o all the spicy ingredients. Just used extra garlic (as
usual!), oregano, basil and subbed tomato sauce for the juice because I
didnt have any in the house. It was delicious. I also added a chopped
large red tomato to the beans. I used 2 cans of beans, too. Fast and easy!
2.1 grams of fat per serving 278 calories per serving. Sweet B
MEDICAL SUPPORT BB Subject: DEAL-ROSIE RECIPES. To: ALL Date: 06/01.
From: RPMK72A BARBARA MCCAULEY Time: 6:35 PM. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. Downloaded from Prodigy June
12, 1994
Source from luhu.jp
w/cold water. Let soak overnight or at least 8 hrs. Drain beans and put
into lg. pot. Add 3 cups water and bring to boil over med. heat. Cook for 5
min. Stir in onion, garlic, oregano, bay leaf. Reduce heat to low and
simmer uncovered about 1 hr till 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 rice and chicken stock in
med. pan. Bring to boil over med-high heat. Cover, reduce heat to low,
simmer 45 min. or until tender. In the meantime, combine all the salsa
ingred- ients in a small bowl & set aside for flavors to meld. When rice is
done, stir into bean mixture. Ladle into bowls & serve w/salsa on the side.
I made this w/o all the spicy ingredients. Just used extra garlic (as
usual!), oregano, basil and subbed tomato sauce for the juice because I
didnt have any in the house. It was delicious. I also added a chopped
large red tomato to the beans. I used 2 cans of beans, too. Fast and easy!
2.1 grams of fat per serving 278 calories per serving. Sweet B
MEDICAL SUPPORT BB Subject: DEAL-ROSIE RECIPES. To: ALL Date: 06/01.
From: RPMK72A BARBARA MCCAULEY Time: 6:35 PM. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. Downloaded from Prodigy June
12, 1994
Source from luhu.jp