Red beans & rice with salsa-daley
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Red beans & rice with salsa-daley
  Beans    Rice  
Last updated 6/12/2012 1:20:01 AM. Recipe ID 51583. Report a problem with this recipe.
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      Title: Red beans & rice with salsa-daley
 Categories: Beans, Rice, Low-fat/low
      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
           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
 
  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
  
  




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Recipe ID 51583 (Apr 03, 2005)

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