| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans, Rice & grai, Soups & ste |
6 |
Servings |
INGREDIENTS
| 32 |
oz |
Canned black beans, drained |
| 1 |
c |
Chopped onions |
| 1 |
c |
Sliced celery |
| 1 |
c |
Diced carrots |
| 1 |
tb |
Olive oil |
| 2 |
c |
Chicken broth |
| 4 |
oz |
Diced canned green chiles |
| 1/2 |
c |
Rice bran |
| 1/4 |
ts |
Fresh ground black pepper |
| 1 |
tb |
Dry sherry |
| 3 |
c |
Hot cooked brown rice |
| 1/2 |
c |
Green onions including tops, sliced, for garnish |
| 1/2 |
c |
Tomatoes, finely chopped, for garnish |
INSTRUCTIONS
Reserve 1 cup black beans. Puree remaining beans with 1-1/2 cups water in
electric blender or food processor; set aside. Cook onions, celery, and
carrots in oil until tender crisp. Add reserved broth, chiles, rice bran,
pepper, and whole and pureed beans. Simmer uncovered 10 to 15 minutes.
Remove from heat; stir in sherry. Top each serving with 1/2 cup rice.
Garnish with green onions and tomatoes.
NOTES : Canned beans and cooked brown rice make this a quick to fix, tasty
recipe.
Recipe by: USA Rice Council Posted to MC-Recipe Digest V1 #667 by Rooby
<[email protected]> on Jul 12, 1997
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