Red Beans And Rice With Salsa Daley Recipe
Servings: 6
Ingredients
- 1/2 c. dry red beans
- 1/2 c. dry kidney beans
- 3 c. water
- 1Â 1/2 c. onion, minced
- 3 x cloves garlic, peel & halve
- Â Â lengthwise
- 1 tsp dry oregano
- 1 x bay leaf
- 2 Tbsp. chili pwdr
- 1 tsp grnd cumin
- 1 tsp dry coriander
- 1 tsp crushed red pepper flakes
- 1 c. tomato juice
- 1 c. brown rice
- 2 c. chicken stock, fat skimmed off
- 1Â 1/2 c. tomato, cubed
- 2 Tbsp. jalapeno pepper, chopped
- 1/4 c. sliced scallion, white part only
- 1/4 c. freshly squeezed lime juice
- 1/4 c. fresh cilantro, minced
Directions
- Pick over and rinse the beans. Put them into a large bowl and cover completely with cool water. Let the beans soak overnight (or possibly for at least 8 hrs).
- Drain the beans and transfer them to a large pot. Add in the 3 c. water.
- Bring to a boil over medium heat and cook for 5 min.
- Stir in the onion, garlic, oregano, and bay leaf Reduce the heat to low and simmer, uncovered, for about 1 hour, till the beans are tender.
- Add in the chili pwdr, 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 min, or possibly till 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 mix. Ladle into bowls and serve with the salsa on the side.
- An abundance of dry herbs and spices, garlic, and onion tantalize the tongue with every mouthful of this potent pairing of nutritious, high-protein beans and rice. I serve it with fish or possibly poultry, or possibly as a wintertime one dish meal. For even more zest, garnish each serving with a generous sprinkle of minced fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 17 | 7% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 339mg | 14% |
| Potassium 701mg | 20% |
| Total Carbs 46.76g | 12% |
| Dietary Fiber 9.2g | 31% |
| Sugars 5.11g | 3% |
| Protein 9.7g | 16% |
