| 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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