Oprah's Red Beans And Rice With Salsa Recipe

Mexican Recipes To-Go

Mexican Rice Recipes

Ingredients:

1/2 cup Dried red beans
3 cup Water
Onions)
Halved lengthwise
1 Bay leaf
1 tsp Ground cumin
1 tsp Red pepper flakes --
1 cup Tomato juice
2 cup Chicken stock, fat
Off
1 1/2 cup Tomato, cubed (1 lg
2 tbsp Jalapeo pepper, (1 large)
Part
1/4 cup Lime juice, freshly
1/4 cup Fresh cilantro, chopped
1/2 cup Dried kidney beans
1 1/2 cup Onion, chopped (1-2
3 Garlic cloves, peeled and
1 tsp Dried oregano
2 tbsp Chili powder
1 tsp Dried coriander
Crushed
1 cup Brown rice
Skimmed

FOR THE SALSA

Tomato)
1/4 cup Scallion, sliced, white
Only (2 large scallions)
Squeezed

Instructions:

Pick over and rinse beans. Put them into a large bowl and cover
completely
with cold water. Let the beans soak overnight (or for at least 8
hours).
Or use the quicker method described in "Soaking Dried Beans". Drain the
beans and transfer them to a large pot. Add the 3 cups water. Bring to a
boil over medium heat and cook for 5 minutes. Stir in the onion, garlic,
oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for
about 1 hour, until the beans are tender. Add the chili powder, cumin,
coriander, red pepper flakes, and tomato juice, stirring to mix.
Continue
to cook while preparing the rice. Put in the rice and chicken stock in a
medium saucepan. Bring to a boil over medium-high heat. Cover, reduce
heat
to low, and simmer for 45 minutes, or until tender. In the meantime,
combine all the salsa ingredients in a small serving bowl and set it
aside
for the flavors to meld. When the rice is done, stir it into the bean
mixture. Ladle into bowls and serve with the salsa on the side.

Recipe By :





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Per Serving (excluding unknown items): 276 Calories; 2g Fat (6.8% calories
from fat); 12g Protein; 54g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 908mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6

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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney

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