*  Exported from  MasterCook  *
 
                        RED BEANS & RICE WITH SALSA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried red beans
      1/2   c            Dried kidney beans
    3       c            Water
    1 1/2   c            Chopped onion (1-2 onions)
    3                    Garlic cloves, peeled and
                         -halved lengthwise
    1       t            Dried oregano
    1                    Bay leaf
    2       tb           Chili powder
    1       t            Ground cumin
    1       t            Dried coriander
    1       t            Crushed red pepper flakes
    1       c            Tomato juice
    1       c            Brown rice
    2       c            Chicken stock, fat skimmed
                         -----FOR THE SALSA-----
    1 1/2   c            Cubed tomato (1 large)
    2       tb           Minced jalapeno pepper
                         -(1 large pepper)
      1/4   c            Sliced scallion, white part
                         -only (2 large scallions)
      1/4   c            Fresh squeezed lime juice
      1/4   c            Chopped fresh cilantro
 
   Pick over and rinse the beans.  Put them into a large bowl and cover
   completely with cold water.  Let the beans soak overnight (or for at least
   8 hours).
   
   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 the rice and chicken stock in a medium saucepan.  Bring to a boil over
   medium-high heat.  Cover, reduce the 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.
   
   Fat per servingò.1 grams       Calories per servingò78
   
   IN THE KITCHEN WITH ROSIE  by  Rosie Daley
   Submitted By PAT KEYS <PATTYK@BCFREENET.SEFLIN.LIB.FL.US>  On   SAT, 20 MAY
   1995 001307 -0400 (EDT)
  
 
 
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