Recipe - Red Beans And Rice With Salsa-Daley

One half cup Dried red beans
One half cup Dried kidney beans
3 cup Water
1 One half cup Chopped onion (12 onions)
3 Garlic cloves, peeled and
lengthwise
1 teaspoon Dried oregano
1 Bay leaf
2 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Crushed red pepper flakes
1 cup Tomato juice
1 cup Brown rice
2 cup Chicken stock, fat skimmed

FOR THE SALSA
1 One half cup Cubed tomato (1 large)
2 tablespoon Minced jalapeno pepper, (1
large pepper)
One fourth cup Sliced scallion, white part
(2 large scallions)
One fourth cup Fresh squeezed lime juice
One fourth cup 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
mediumhigh 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 serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH
ROSIE by Rosie Daley
Posted to MCRecipe Digest V1 #478 by Diane Lamere dlamere@plantnet.com
on Feb 09, 1997.