Red Beans And Rice With Salsa
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Red Beans And Rice With Salsa
  Beans    Rice    Salsa  
Last updated 6/12/2012 12:51:58 AM. Recipe ID 13641. Report a problem with this recipe.
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      Title: Red beans and rice with salsa
 Categories: Rosie's
      Yield: 6 Servings
    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
           -halved 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

MMMMM-----------------------FOR THE SALSA----------------------------
  1 1/2 c  Cubed tomato (1 large)
      2 tb Minced jalapeno pepper
           -(1 large pepper)
    1/4 c  Sliced scallion, white part
           -only (2 large scallions)
    1/4 c  Fresh squeezed lime juice
    1/4 c  Chopped fresh cilantro
  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
        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.

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Recipe ID 13641 (Apr 03, 2005)

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