Red Beans And Rice With Salsa-daleybeans, cakes, low-fat, rice 1/2 cup dried red beans 1/2 cup dried kidney beans 3 cup water 1 1/2 cup chopped onion (1-2 onions) 3 garlic cloves; peeled and 1 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 s 1 1/2 cup cubed tomato (1 large) 2 tablespoon minced jalapeno pepper; (1 large pepper) 1/4 cup sliced scallion; white part 1 large scallions) 1/4 cup fresh squeezed lime juice 1/4 cup chopped fresh cilantro Pick over and rinse the beans. Put them into a large bowl and cover comple 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 Add the chili powder, cumin, coriander, red pepper flakes, and tomato juic Put the rice and chicken stock in a medium saucepan. Bring to a boil over In the meantime, combine all the salsa ingredients in a small serving bowl When the rice is done, stir it into the bean mixture. Ladle into bowls an Fat per serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH ROSIE by Rosie Daley |
