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* Exported from MasterCook *
Doug's Spicy Rice & Beans
Recipe By :Doug Irvine
Serving Size : Preparation Time :0:00
Categories : Volume 6-10 Oct 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped celery
3 cloves garlic, minced
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary, or half tsp dried
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
2 red chiles, chopped fine, use gloves, or
suffer!
1 cup rice, brown or white or if you have it,
Lundberg's mix
1 can garbanzos (19 ounce)
1 can tomatoes, chopped (19 ounce)
1 cup chicken stock, homemade is best
In a large heavy bottomed pan, heat the olive oil. Add onions,
celery, garlic & chiles. Simmer for about 5 minutes, then add all
the spices, and a good grind of fresh black pepper. Add the rice,
beans, tomatoes and stock. Bring to a boil and turn off. Pre-heat
the oven to 350F(180C) and transfer the contents of the pan to a 3
litre casserole. Bake, covered in the oven for about an hour, or
until the rice is cooked. Stir to fluff up the rice, re-cover and
let sit for about 5 minutes.
Serve with a green tossed salad, or fried mushrooms. I used yellow
hominy instead of the garbanzos, as we really love the flavour of
the corn. Enjoy! Cheers, Doug in BC
Contributed to the FareShare Gazette by Doug 20 October 2003
www.fareshare.net
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