RSS Electronic Edition | Newsletters Subscribe | Customer Service Contact Us | Community Buy Photos Modmomsclub

Life - Taste - Recipes

Tuesday, Nov. 03, 2009

Rice and Beans

E-Mail Print

Serves: 4

This recipe is from Newsday. Greens sautéed in olive oil and garlic make an ideal accompaniment.

• Ingredients:

2 cups prepared brown rice

1 tablespoon olive oil

3 cloves garlic, minced

1 (20-ounce) bag frozen pepper and onion stir-fry mix

1 (14½-ounce) can diced tomatoes

2 tablespoons sherry vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon Tabasco sauce

4 cups cooked red beans

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped scallions

• Instructions:

Cook rice according to package directions. Let stand, covered, in pot until serving. (Reserve the rest of the rice for Thursday.) Heat the olive oil in a Dutch oven or deep skillet over medium high. Add the garlic and stir-fry mix and cook, stirring occasionally, until somewhat softened, about five minutes. Stir in the stir-fry mix, tomatoes, vinegar, cumin, oregano and Tabasco; cook two to three minutes. Add the beans, salt and pepper; reduce heat to medium, cover and simmer 10 to 12 minutes.

Serve beans over rice; garnish with scallions.