*  Exported from  MasterCook  *
                   Oprah’s Red Beans and Rice with Salsa
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rosie                            Sauces
                 Vegetables                       Shrimp
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Dried red beans
      1/2  cup           Dried kidney beans
    3      cups          Water
    1 1/2  cups          Onion -- chopped (1-2 onions)
    3                    Garlic cloves -- peeled and
                         halved lengthwise
    1      teaspoon      Dried oregano
    1                    Bay leaf
    2      tablespoons   Chili powder
    1      teaspoon      Ground cumin
    1      teaspoon      Dried coriander
    1      teaspoon      Red pepper flakes -- crushed
    1      cup           Tomato juice
    1      cup           Brown rice
    2      cups          Chicken stock -- fat skimmed
                         -----FOR THE SALSA-----
    1 1/2  cups          Tomato -- cubed (1 lg. tomato)
    2      tablespoons   Jalapeo pepper -- (1 large)
      1/4  cup           Scallion, sliced -- white part
                         only (2 large scallions)
      1/4  cup           Lime juice -- freshly squeezed
      1/4  cup           Fresh cilantro -- chopped
 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
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