Tuesday, April 27, 2010

Red Rice and Beans

red beans and rice
After a few bites Tyler said this tasted like something his mom would make and that he really liked it! Hearing that means this dish is an instant keeper! It was really good, the different flavors worked so well together! Be sure to have all the veggies chopped up and ready to go and this meal can be made  in no time! Pretty sure it was done in 20 minutes or less! Next time I might even try Quinoa instead of rice to change things up a bit.
  • 4 tsp olive oil
  • 1 bunch asparagus chopped
  • 1 red bell pepper chopped
  • 1 small onion, finely chopped
  • Salt and Pepper
  • 2 cups cooked basmati brown rice
  • 3 garl1ic cloves crushed
  • 1 tsp chili powder (I put more in! we like spicy food)
  • 3 cups red kidney beans (2 cans rinsed and drained)
  • 1 tsp turmeric
  • 2 large carrots, finely chopped
  • 28 oz diced fire-roasted tomatoes
  • 1 Tbs tomato paste
  • 1/4 cup salsa
  • 1/2 cup parsley finely chopped
I used my food processor to dice up the garlic and parsley, I also used it to chop the onion and carrot. This sped things up because all I had left to chop was the bell pepper and asparagus.
  1. In 4-quart saucepan, heat 2 tsp olive oil on medium heat. Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in the cooked rice until well mixed. 
  2. After carrots are copped steam them until soft. Add them to the rice mixture. 
  3. In 12-inch skillet, heat remaining 2 tsp olive oil on medium until hot. Add garlic and chili powder and cook for about 30 seconds. Stir in beans, salsa, tomatoes, turmeric and tomato paste. Reduce heat to low and simmer 7 minutes, stirring occasionally.
  4. Mix the rice and sauce together, and sprinkle some parsley on top when serving. Place leftover parsley on the table for others to add more while eating.

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