Paulin46
10-29-2006, 06:46 PM
Spicy Beans & Rice
1-19 ounce can stewed tomatoes
2 cloves garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
1¼ cups white or brown rice
2 cups vegetable or chicken stock
½ each red, green pepper, chopped
1 fresh jalapeno, minced, or 2 tablespoon chopped pickled jalapenos or 1 teaspoon hot sauce.
19 ounce can red kidney beans, drained and rinsed
Heat oil in large saucepan over medium high heat. Cook onion and garlic a few minutes till softened. Add rice, stirring to coat with oil. Pour in can of tomatoes & stock. Bring to boil. Reduce heat, cover and simmer, 25 minutes for white rice, 45 minutes for brown rice. Stir in peppers, jalapenos and beans. Cook over low heat 5 minutes till hot.
Makes 8-10 servings
Can substitute any bean. Add other veggies. E.g. frozen corn. If desired.
1-19 ounce can stewed tomatoes
2 cloves garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
1¼ cups white or brown rice
2 cups vegetable or chicken stock
½ each red, green pepper, chopped
1 fresh jalapeno, minced, or 2 tablespoon chopped pickled jalapenos or 1 teaspoon hot sauce.
19 ounce can red kidney beans, drained and rinsed
Heat oil in large saucepan over medium high heat. Cook onion and garlic a few minutes till softened. Add rice, stirring to coat with oil. Pour in can of tomatoes & stock. Bring to boil. Reduce heat, cover and simmer, 25 minutes for white rice, 45 minutes for brown rice. Stir in peppers, jalapenos and beans. Cook over low heat 5 minutes till hot.
Makes 8-10 servings
Can substitute any bean. Add other veggies. E.g. frozen corn. If desired.