[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