Red Beans & Rice With Salsa Recipe

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Mexican Rice Recipes

Ingredients:

1/2 cup dried red beans
1/2 cup dried kidney beans
3 cup water
1 1/2 cup chopped onion (1-2 onions)
3 garlic cloves, peeled and halved le, ngthwise
1 tsp dried oregano
1 bay leaf
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried coriander
1 tsp crushed red pepper flakes
1 cup tomato juice
1 cup brown rice
2 cup chicken stock, fat skimmed

FOR THE SALSA

1 1/2 cup cubed tomato (1 large)
2 tbsp minced jalapeno pepper (1 large pep, per)
1/4 cup sliced scallion, white part only (2, large scallions)
1/4 cup fresh squeezed lime juice
1/4 cup 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.

Servings: 6

:: TOP ::

Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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