Hey Everyone!! :-)
This is an easy-to-make, quick dish that's one of my favorite, last-minute dinner recipes. Enjoy! :-)
Ingredients:
1 cup uncooked rice (your favorite kind)
3 cups water or stock
2 tsp soy sauce
4 tbsp canola or olive oil
2 tsp oregano
4 tbsp cumin
1 tsp cayenne powder
2 tbsp paprika
2 tbsp vegetarian Worcestershire sauce
2 large tomatoes diced or 1 24 oz can diced tomatoes
1 large onion chopped
2 chili peppers chopped fine
1 bell pepper chopped
1 cup chopped cilantro
2 16 oz cans kidney beans
1 16 oz can corn
5 cloves of garlic minced fine
2 tbsp corn starch
Salt and pepper to taste
Put rice and two cups of water or stock into a microwave-safe, covered bowl and nuke on high for 20-30 minutes until cooked. Put the oil and onion into a skillet and heat until the onion is translucent. Add the garlic, soy sauce, Worcestershire sauce, and peppers, and cook them until the peppers start to soften. Add the beans, corn, tomatoes, remaining dried seasonings, and remaining cup of water and cook them until the liquid starts to bubble. Taste and adjust the salt and seasonings as needed. Add the corn starch and heat until the liquid thickens. Stir in the cilantro. Remove from the heat and mix the contents of the pan with the cooked rice.
As always, feel free to add and/or substitute whatever vegetables you'd like. Carrots add a nice sweetness and broccoli can add some richness. Also, as you probably know by now, I prefer my red beans and rice without meat. But if you want to add meat, you can brown some ground beef and/or sausage in the skillet when you add the onion and oil. Just make sure it's completely cooked before you add the rest of the ingredients because food poisoning sucks.
Bon Appetite!
This is an easy-to-make, quick dish that's one of my favorite, last-minute dinner recipes. Enjoy! :-)
Ingredients:
1 cup uncooked rice (your favorite kind)
3 cups water or stock
2 tsp soy sauce
4 tbsp canola or olive oil
2 tsp oregano
4 tbsp cumin
1 tsp cayenne powder
2 tbsp paprika
2 tbsp vegetarian Worcestershire sauce
2 large tomatoes diced or 1 24 oz can diced tomatoes
1 large onion chopped
2 chili peppers chopped fine
1 bell pepper chopped
1 cup chopped cilantro
2 16 oz cans kidney beans
1 16 oz can corn
5 cloves of garlic minced fine
2 tbsp corn starch
Salt and pepper to taste
Put rice and two cups of water or stock into a microwave-safe, covered bowl and nuke on high for 20-30 minutes until cooked. Put the oil and onion into a skillet and heat until the onion is translucent. Add the garlic, soy sauce, Worcestershire sauce, and peppers, and cook them until the peppers start to soften. Add the beans, corn, tomatoes, remaining dried seasonings, and remaining cup of water and cook them until the liquid starts to bubble. Taste and adjust the salt and seasonings as needed. Add the corn starch and heat until the liquid thickens. Stir in the cilantro. Remove from the heat and mix the contents of the pan with the cooked rice.
As always, feel free to add and/or substitute whatever vegetables you'd like. Carrots add a nice sweetness and broccoli can add some richness. Also, as you probably know by now, I prefer my red beans and rice without meat. But if you want to add meat, you can brown some ground beef and/or sausage in the skillet when you add the onion and oil. Just make sure it's completely cooked before you add the rest of the ingredients because food poisoning sucks.
Bon Appetite!
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