Red beans and rice with salsa

6 servings

Ingredients

Quantity Ingredient
½ cup Dried red beans
½ cup Dried kidney beans Water
1½ cup Onion, chopped (1-2 onions)
3 Garlic cloves, peeled and halved lengthwise
1 teaspoon Dried oregano
1 Bay leaf
1½ cup Tomato, cubed (1 lg tomato)
2 tablespoons Jalape*o pepper, (1 large)
¼ cup Scallion, sliced, white part
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Red pepper flakes, crushed
1 cup Tomato juice
1 cup Brown rice
2 cups Chicken stock, fat skimmed off only (2 large scallions)
¼ cup Lime juice, freshly squeezed
¼ cup Fresh cilantro, chopped

Directions

FOR THE SALSA

Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Or use the quicker method described in "Soaking Dried Beans".

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 in the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce 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 = 2⅒ grams Calories per serving = 278 An abundance of dried herbs and spices, garlic, and onion tantalize the tongue with every mouthful of this potent pairing of nutritious, high-protein beans and rice. I serve it with fish or poultry, or as a wintertime one-dish meal. For even more zest, garnish each serving with a generous sprinkle of chopped fresh cilantro.

Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6 Typed by Debbie Antes

Submitted By JOELL ABBOTT On 09-28-94

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