Red Beans and Rice with Salsa

posted by RisaG

* Exported from MasterCook *

Red Beans and 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 and drained
1 (15 oz.) can pink beans or black beans -- rinsed and drained
1 1/2 cups onion -- chopped
5 cloves garlic -- sliced in half horiz
1 tsp. dried Mexican oregano -- or regular 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

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 and some fat-free sour cream.

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