0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Puerto Rican Main dishes, Rice 6 Servings

INGREDIENTS

1 lb Dried kidney beans
1 1/2 T Ons, olive oil
2 c Chopped onion
1 T On, minced garlic
4 c Knorr's vegetable stock fat
skimmed
1 Bay leaf
1 Piece 2-inch cinnamon stick
Salt
Tabasco sauce, to taste
2 c Long-grain rice
2 t S, olive oil
1/2 c Chopped onion
1/4 c Finely chopped carrot
1/4 c Finely chopped celery
1 Garlic clove, minced
1/2 c Diced red onion
1/2 c Diced green bell pepper

INSTRUCTIONS

Soak the beans overnight or use the quick soak method.  Heat the oil in
a heavy saucepan or Dutch oven. Saute the onions over  low heat,
stirring frequently, covered, until the onions are  carmelized to a
rich golden brown, about 15 minutes. Stir in the  garlic and saute,
uncovered, about 3 minutes longer.  Add the beans and the broth.
Simmer, covered, for 2 hours, adding more  water if needed to keep the
beans moist. Add the bay leaf and  cinnamon and continue to simmer
until the beans are very tender,  about 1 hour longer. Add salt and
Tabasco to taste.  Cook the rice until tender and the liquid is
absorbed. While the rice  is cooking, heat the oil in a large heavy
skillet, preferably  nonstick, and add the onion, carrot and celery.
Saute over medium-low  heat, stirring, until tender but not brown, 8 to
10 minutes. Stir in  the garlic and saute 2 minutes longer. Add the red
onion and pepper  and continue to saute until the pepper is
crisp-tender, about 3  minutes. Remove from heat. Set aside about 2
tablespoons of the  vegetable mixture for garnish. Stir the rest of the
vegetable mixture  into the cooked rice with a fork, fluffing the rice
as you combine  the ingredients.  Bring the rice and beans to the table
in 2 large serving bowls. To  serve, place a spoonful of rice in a
shallow soup bowl, then spread  rice to the edges. Place a ladleful of
beans in the center of the  rice, top with reserved vegetables, and
serve.  COMMENTS: This is very tasty, but you really need the vegetable
saute  for the rice to get the best flavor and texture. Beans and plain
rice  just weren't as good.  Nutr. Links:    0 0 0 0 0 0 0 2705 0 0 0 0
0 0 2495 0 0 0 0 Per  serving: 514 Calories; 6g Fat (11% calories from
fat); 20g Protein;  97g Carbohydrate; 0mg Cholesterol; 640mg Sodium
Recipe by: Lighter, Quicker, Better/Sax & Simmons  Posted to EAT-L
Digest 06 Feb 97 by "McNamara, Kelly"  <kmcnamara@LIGGETT.COM> on Feb
7, 1997.

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 270.2mg
Potassium: 375mg
Carbohydrates: 36.6g
Fiber: 6.2g
Sugar: 4.9g
Protein: 6.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?