| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Rice | 6 | Servings |
INGREDIENTS
| 2 | c | Chicken stock |
| 1 | c | Rice |
| 1 | Jar (7.5-oz) roasted red peppers; drained & cut in short thin strips | |
| 1/2 | Green pepper; cut in short thin strips | |
| 2 | Cloves garlic; minced | |
| 2 | cn | (16-oz) black beans; drained & rinsed |
| 2 | tb | White vinegar (up to) |
| 10 | ds | Tabasco sauce |
| 3 | tb | Finely chopped fresh cilantro or oregano |
INSTRUCTIONS
submitted by: 102737.1203@CompuServe.COM Bring stock to boil, add rice. Reduce to low and simmer, covered, until liquid absorbed. Spray large non-stick skillet with non-stick spray. Heat over med-high heat. Add peppers and garlic, saute 2 minutes. Add black beans, vinegar & Tabasco. Bring to boil, reduce to low heat, cover & simmer 5 minutes. Stir in reserved rice & cilantro or oregano. Serves 6 Recipe Archive - 5 August 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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