| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Digest, Sept., Quick, Fatfree |
1 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Bag white long-cooking rice |
|
|
(pinch saffron for rice – |
|
|
Optional) |
| 1 |
cn |
Progresso or Goya black |
|
|
Beans |
|
x |
Cajun seasoning – Tony |
|
|
Chachere's cajun seasoning |
|
|
(to taste) |
|
x |
Pepper |
|
x |
Garlic |
|
x |
(no salt necessary with the |
|
|
Other seasoning) |
|
x |
Salsa or picante sauce |
|
x |
Chopped chives |
INSTRUCTIONS
Cook the rice (adding saffron if desired). Being Southern, I usually
cooking it about 30 minutes to get it good and sticky!
In another pot, cook the black beans, adding Tony Chachere's, pepper and
garlic to taste.
Serve in large bowls - rice, topped with black beans, topped with a "nest"
of salsa and chives.
This is my favorite quick and easy recipe, bar none.
From: Trish Rucker <trish_r@mind.org>. Fatfree Digest [Volume 10 Issue 29],
Sept. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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