Red Beans & Rice With Salsa

Ingredients

130 gr beans
130 gr kidney beans
700 ml water
180 gr onion
2 onions
3 garlic
2 gr oregano
1 bay leaf
18 gr chili powder
2 gr cumin
2 gr coriander
3 gr pepper flakes
240 ml tomato juice
120 gr brown rice
475 ml chicken stock
230 gr cubed tomato
18 gr jalapeno pepper
1 pepper
1/4 scallion
2 scallions
60 ml squeezed lime juice
34 gr cilantro

Instructions

Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, 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 minutes, or until 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 mixture. Ladle into bowls and serve with the salsa on the side. Fat per serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH ROSIE by Rosie Daley Submitted By PAT KEYS On SAT, 20 MAY 1995 001307 -0400 (EDT)