| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Red kidney beans; soaked then drained, rinsed and simmered for 1 hour or so until tender |
| 2 |
lg |
Onions; peeled and chopped |
| 3 |
tb |
Vegetable oil |
| 2 |
lg |
Cloves garlic; peeled and crushed |
| 2 |
lg |
Red peppers; seeded and sliced |
| 1 |
|
16oz can tomatoes |
| 1 |
c |
Water or vegetable stock |
| 1 |
c |
Brown rice |
|
|
Salt |
| 3 |
ts |
Ground coriander |
| 3/4 |
ts |
Chili powder |
|
|
Pepper |
INSTRUCTIONS
Drain the kidney beans; leave to one side. Peel and chop the onions and
saute them for 10 minutes until tender. Stir in the garlic and red pepper
and saute for another minute or two, stirring so that everything gets
coated with the oil. Add the tomatoes and the water or stock. Rinse the
rice in cold water, then put this into a saucepan together with a teaspoon
of salt, the spices, and a dash of pepper. Bring the mixture to a boil and
then turn the heat right down and leave it to cook very gently for 40--45
minutes, until the rice is tender. Remove the saucepan from heat and leave
it to stand, with the lid still on, for 10--15 minutes. Add the kidney
beans, mixing them gently with a fork. Check the seasoning and reheat.
Serves 4.
Posted to recipelu-digest Volume 01 Number 453 by LMAYONE <LMAYONE@aol.com>
on Jan 5, 1998
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