Red beans & rice with salsa-daley
Yield: 6 Servings
Ingredients:
- 1/2 c Dried red beans
- 1/2 c Dried kidney beans
- 3 c Water
- 1 1/2 c Chopped onion (1-2 onions)
- 3 Garlic cloves -- peeled and Lengthwise
- 1 ts Dried oregano
- 1 Bay leaf
- 2 tb Chili powder
- 1 ts Ground cumin
- 1 ts Dried coriander
- 1 ts Crushed red pepper flakes
- 1 c Tomato juice
- 1 c Brown rice
- 2 c Chicken stock -- fat Skimmed FOR THE SALSA-----
- 1 1/2 c Cubed tomato (1 large)
- 2 tb Minced jalapeno pepper -- (1 -lg pepper)
- 1/4 c Sliced scallion -- white Part (2 lg scallions)
- 1/4 c Fresh squeezed lime juice
- 1/4 c Chopped fresh cilantro
Instructions:
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 Recipe By :
