[CH] This Was Good
RST G (synapse7@home.com)
Fri, 09 Apr 1999 21:19:52 -0400
I made this tonight and the heat can be brought up if you like (which of
course you do, this is the C-H list isn't it?). I made it a little
milder because hubby is not a chile-head, except for some Red Hot once
in a while:
* Exported from MasterCook *
Red Beans & Rice with Salsa
Recipe By : Adapted from In The Kitchen With Rosie by Rosie Daley
Serving Size : 6 Preparation Time :0:00
Categories : Busy Day Entrees Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz can red kidney beans -- rinsed & drained
1 15 oz can pink beans or black beans -- rinsed & drained
1 1/2 cups onion -- chopped
5 cloves garlic -- sliced in half horiz
1 tsp dried mexican oregano -- or reg. oregano
1 bay leaf
2 tbsp chili powder (commercial or homemade)
1 tsp ground cumin
1 tsp dried coriander
1 tsp crushed red pepper flakes
1 cup tomato juice
1 cup cooked brown rice
Salsa -- your favorite
GARNISHES
scallions -- chopped
Fat Free Sour Cream
cilantro -- chopped
Heat a large nonstick skillet over medium heat. Add the onions and
garlic and let it cook for a moment until the onions are translucent and
the garlic is browned lightly, not burned. Add the beans and bay leaf.
Stir a couple of times and then add the mexican oregano, dash of salt
and the spices. Cook for a few moments to bring out the aromas in the
spices. Add the tomato juice and cook for a few moments. If it gets dry,
add a little water. Add the cooked rice and the chopped cilantro and
serve.
Garnish with scallions, more cilantro (or your favorite herb) and some
fat-free sour cream.
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NOTES : Original recipe used dried beans and cooked for a very long
time.
Daley, published by Alfred A. Knopf, 1994
RisaG