Deep South Spiced Rice and Beans Recipe
Ingredients
| Long-grain rice - 1 cup | ||
| Olive oil | 4 Tablespoon | |
| Green bell pepper | 1 Small, cored | |
| Red bell pepper | 1 Small, cored | |
| Onion | 1 Small, finely chopped | |
| Red or green chili - 1 small, deseeded and finely chopped | ||
| Tomatoes | 2 | |
| Red kidney beans | 1/2 Cup (16 tbs), drained, rinsed | |
| Basil | 1 Tablespoon, chopped | |
| Thyme | 2 Teaspoon, dried | |
| Cajun spice | 1 Teaspoon | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Fresh basil - a handful, to garnish | ||
Directions
GETTING READY
1. In a saucepan, bring salted water to a boil.
MAKING
2. Add the rice to the boiling water and cook until tender-firm.
3. Drain the rice in a colander and refresh under tap water to arrest further cooking. Let drain well.
4. While rice is boiling, in a small skillet, heat the olive oil.
5. Add the green and red bell peppers and onion and sauté them for about 5 minutes until limp.
6. Stir in the chili and tomatoes, and continue to sauté another 2 minutes.
7. Take pan off the heat and keep aside.
8. When the rice has drained, tip it into a serving bowl.
9. Add the vegetable mixture, red kidney beans, Cajun spice, herbs and seasonings to the rice.
10. Toss the mixture to mix well.
SERVING
11. Scatter fresh basil leaves over the salad and serve.
1. In a saucepan, bring salted water to a boil.
MAKING
2. Add the rice to the boiling water and cook until tender-firm.
3. Drain the rice in a colander and refresh under tap water to arrest further cooking. Let drain well.
4. While rice is boiling, in a small skillet, heat the olive oil.
5. Add the green and red bell peppers and onion and sauté them for about 5 minutes until limp.
6. Stir in the chili and tomatoes, and continue to sauté another 2 minutes.
7. Take pan off the heat and keep aside.
8. When the rice has drained, tip it into a serving bowl.
9. Add the vegetable mixture, red kidney beans, Cajun spice, herbs and seasonings to the rice.
10. Toss the mixture to mix well.
SERVING
11. Scatter fresh basil leaves over the salad and serve.
Chef
