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Red Beans & Rice with Salsa
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    Red Beans & Rice with Salsa

  • 1 15 oz can red kidney beans -- rinsed & drained
  • 1 15 oz can pink beans or black beans -- rinsed & drained
  • 1 1/2 cups onion -- chopped
  • 5 cloves garlic -- sliced in half horiz
  • 1 tsp dried mexican oregano -- or reg. oregano
  • 1 bay leaf
  • 2 tbsp chili powder (commercial or homemade)
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 1 tsp crushed red pepper flakes
  • 1 cup tomato juice
  • 1 cup cooked brown rice
  • Salsa -- your favorite
    GARNISHES
  • scallions -- chopped
  • Fat Free Sour Cream
  • cilantro -- chopped
  • Heat a large nonstick skillet over medium heat. Add the onions and garlic and let it cook for a moment until the onions are translucent and the garlic is browned lightly, not burned. Add the beans and bay leaf. Stir a couple of times and then add the mexican oregano, dash of salt and the spices. Cook for a few moments to bring out the aromas in the spices. Add the tomato juice and cook for a few moments. If it gets dry, add a little water. Add the cooked rice and the chopped cilantro and serve.

    Garnish with scallions, more cilantro (or your favorite herb) and some fat-free sour cream.

    NOTES : Original recipe used dried beans and cooked for a very long time.

    From: In The Kitchen With Rosie, Oprah's Favorite Recipes by Rosie Daley
    Posted By:RisaG , Via: Chile Head Mailing List
    Post Date: Fri, 09 Apr 1999

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